Greek Easter Bread Bread Pudding with Nutella
Bread Pudding Tsoureki Easter Bread with a Honey Orange Glaze 
Bread Pudding Tsoureki Easter Bread with Honey Orange Syrup
There are few people out there in the dessert world that do not love Bread Pudding. These days there are so many different flavors and varieties of this delicious warm decadent dessert. This is so far from the basic popular Bread Pudding from years ago, especially now that the ingredients of the best Bread Puddings include, liquors, fruits, nuts and even vegetables. This is one of the easiest desserts to make, yet many do not attempt because they think it is difficult.
Yet, never have I seen anyone make Bread Pudding with Tsoureki Bread. For those that are new to the Blog, Tsoureki is our Greek Easter Bread. This bread has the unique flavors of Mastica and Machlep and is usually made only during the Easter Holiday.
It is sweet and delicious and craved by every Greek I know as Easter gets close. I know many that will sit and eat a whole loaf toasted with butter. Many families have one or two loaves in the house during the holidays. In my house there are 20-25 loaves, a tradition that I started with my Mother-in-law Maria 20 years ago. She is gone, but our tradition lives on, I miss her dearly.
Well, first let me say that even though I could eat all 25 loaves, at least 20 of the Tsoureki loaves are given to friends and family….Greek and American. As the Holiday whines down, I always have an extra loaf or two and gain a pound or two during this wonderful holiday.
As most breads it freezes well and you can pull it out for any drop in guests. The only other bread I know that has the same texture and is on the sweet side is Brioche. I usually make most of my bread pudding recipes from brioche.
So…… I first made this recipe with Brioche and it was delicious. Then a good friend of mine Helen Karamalakos told me it reminded her of Tsoureki. She is Greek and is one of my friends that gets a loaf of my yearly batch of Tsoureki Easter Breads. Well as they say, the light bulb went off instantly and the Tsoureki Bread Pudding with Nutella and Banana was born.
I know so many people that tell me they may have a loaf or two left over after Easter and now there is a way to take this amazing bread and make a delicious dessert any time of year. However, if you do not have Tsoureki, my original recipe made with Brioche is just as amazing. I even drizzle a little caramel sauce on top of the warm bread pudding as it comes out of the oven………OMG…..Delish……the BestEver!!!!
One more little note, if you happen to need two pans and you only have one loaf of Tsoureki, not a problem. Use One loaf of Brioche and One loaf of Tsoureki……just as great.
Tsoureki Bread Pudding with Nutella and Banana
Prep time: 15min Chill time: 2 hours Bake time: 1 hour yield: one 9×13 deep pan
1 loaf Tsoureki Easter Bread (approx.15-16oz)
OR 1 loaf of Brioche (15-16oz)
Cut in 12 ( 3/4 inch) slices
2 cups of Nutella or 1 13oz jar
8 large eggs
2 cups cream
2 cups almond milk
1 3/4 cups raw sugar or white sugar
1 tbsp. pure vanilla extract or vanilla paste or
1 tsp. hazelnut or almond extract
3 ripe bananas
3/4 cup caramel sauce or Classic Honey Orange syrup (on Baklava)
Directions. I let the bread sit out in the air unwrapped for a day or two. Cut in the 12 slices, then spread the nutella to the ends of 6 slices. Top with the other 6 slices to make six sandwiches. Cut each sandwich into 1 inch cubes and place in a large bowl.
In another bowl combine the 8 eggs, cream, almond milk, sugar, vanilla and hazelnut or almond extract. Beat really well with a wire whisk for about a minute until sugar is blended well. Then pour 3/4 of the mixture over the bread cubes and gently toss to coat with the custard mixture. Take the 3 bananas and add to the remaining custard mixture, smash with a fork and mix well. Now pour this over the bread cubes and gently mix to incorporate the banana mixture.
Spray Pam in the deep casserole pan or a half disposable hotel pan, both work well. Pour the bread pudding mixture in the prepared pan and press down gently so the cubes are covered in custard. Cover and refrigerate for at least 1 1/2 hours. Then preheat oven to 350 degrees and bake on the middle rack for approx. 1 hour or until the the Bread Pudding is set and golden brown. If you find that it is getting to dark and the cebter nedds to cooka little more, place a sheet of foil lighty on top and bake another 10 min.
Remove from oven and drizzle caramel on the Bread Pudding or wait until you cut pieces and drizzle on each piece with a dollop of whipped cream.
OMG…..now prepare for a taste of the best bread pudding ever!!!!
Enjoy……
Chef Steff