Tsoureki Pudding
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INGREDIENTS
- 1 Tsoureki (Greek Easter Bread), about 800-1000g
- 4 Eggs (Medium)
- 1 cup (250ml) milk
- 1 ¼ cup (310ml) heavy cream
- 3 tablespoons (45g) sugar
- 1 teaspoon (10ml) vanilla extract
- 1 tablespoon butter for greasing the baking dish
- 2 cups (300g) raspberries and blueberries, plus extra for serving
- 2 tablespoons (30g) brown sugar
- Powdered sugar for serving
- Mint leaves for garnish
METHOD
- Cut the tsoureki into slices and then into cubes. Place the eggs in a bowl and add the milk, heavy cream, sugar, and vanilla extract, mixing well. Butter a baking dish measuring 23x30cm and place the tsoureki cubes inside.
- Pour the liquid milk mixture over the bread and let it sit for half an hour so the tsoureki can soak it up. Add the berries and mix gently.
- Sprinkle with the brown sugar and bake at 180°C (350°F) for 30-40 minutes, or until the surface of the pudding is golden brown. When ready to serve, dust with powdered sugar, decorate with extra berries, and garnish with mint leaves.
