Greek Coffee Bread Pudding

This Greek recipe was born of the quest for modernizing traditional recipes. The flavors are very soothing, almost caramel-like. Greek coffee is very finely ground and needs to be prepared in a special pot called a briki. You can also use regular brewed coffee for this Greek dessert recipe.


  • Butter for greasing
  • 4 large eggs
  • 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


  1. Preheat the oven to 350ºF (175ºC). Butter a 9 x 13-inch (23 x 33 cpan.
  2. Whisk together the eggs and brown sugar in a bowl. Add the cream, milk, coffee, vanilla, cinnamon, and lemon zest. Stir well.
  3. 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.
  4. 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.

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