Greek Coffee Bread Pudding
- Butter for greasing
- 4 large eggs
- 1½ cups (330 g) brown sugar
- 2 cups (480 ml) heavy cream, plus more for serving
- 1 cup (240 ml) milk
- 1 cup (240 ml) strained Greek coffee or regular brewed coffee, chilled
- 2 teaspoons pure vanilla extract
- Pinch of ground cinnamon
- Grated zest of ½ lemon
- 6 cups of 1-inch cubed stale brioche tsoureki, or egg bread
- ½ cup (75 g) raisins
- Preheat the oven to 350ºF (175ºC). Butter a 9 x 13-inch (23 x 33 cpan.
- Whisk together the eggs and brown sugar in a bowl. Add the cream, milk, coffee, vanilla, cinnamon, and lemon zest. Stir well.
- Put the bread cubes and raisins in a large bowl. Pour the egg mixture over the bread cubes and allow to sit for 20 minutes.
- Transfer the mixture to the buttered pan. Bake in a water bath for 40 to 50 minutes, until puffed and golden. Remove from the oven, let cool slightly, cut into squares or circles, and serve, if desired, with a drizzle of cream.
How to Make Greek Coffee – You’ll need a special, tapered pot with a long handle, called a briki. For 2 demitasse cup (what you’ll need for this recipe), place 2 heaping teaspoons of Greek coffee in the briki and two and a half demitasse cups of water. If you want to make it medium sweet, add 1 teaspoon of sugar. Stir gently and continuously over medium heat until the coffee swells and froths. Right before it boils over (!), remove from the heat and pour into 1 regular coffee cup or two demitasse cups.