Bread Pudding with Easter Cake

Bread Pudding with Easter Cake
A tart with slices of brioche, honey, orange jam, and juicy, aromatic apples in a crisp and delicious pastry. How better to accompany your morning coffee for a relaxed and good mood!
The tingling scent of aromatic ingredients of the tart, as it is baked, fills the kitchen and prepares a mood to enjoy a unique in taste, dessert.
work: 45′ time: 2h:45′ difficult:
Bread Pudding with Easter Cake The idea of ​​this tart is based on "bread pudding". A popular dessert in many countries, including England, France, Belgium, Puerto Rico, Mexico, Argentina and the southern United States.
It is made ​​with stale (usually) bread or French brioche or Italian panettone. The basic recipe contains butter, eggs, sugar or maple syrup, spices such as cinnamon, vanilla, nutmeg and dried fruits.
We can use plum cake, or Easter cake (tsoureki). It is perfect for this tart dessert.

Ingredients (10 servings)

Pastry

  • ½ kg/ 1.1 lbs flour
  • 250 gr/ 9 oz butter (room temperature)
  • 200 gr/ 7 oz sugar
  • 2 eggs
  • a pinch of salt
  • zest of one lemon
  • 2-3 tbsp milk (if needed)
In a bowl, sift the flour, and add the butter cut in pieces.
Mix the butter and the flour using a fork or with the tool that we press cooked vegetables, until we have a mixture that resembles wet sand.
Add sugar, eggs, salt and lemon zest.
Stir the mixture gently and if necessary, add a couple tablespoons of milk.
No kneading, just collect the dough, forming a ball with it.
Wrap with transparent film and refrigerate for an hour.

Cream

  • 70 gr/ 2.5 oz cornstarch
  • 150 gr/ 5 oz sugar
  • 3 egg yolks
  • 500 ml/ 17 fl oz milk
Dissolve the sugar and the cornstarch in the warm milk. Add egg yolks.
Stir well to mix the ingredients.
Leave the cream aside, waiting for later.

Filling

  • 250-300gr /9-10 oz Easter cake (Tsoureki)
  • 4 tbsp english marmalade
  • 2 apples
  • 100 gr/ 3 oz sultanas raisins (optional)
  • the cream
In a large ovenproof glass deep pan 25x30 cm/ 10x12" put baking sheet at the base and the sides.
Take the dough from the refrigerator and spread with your hands to the prepared pan.
The dough is soft and not opened as a sheet.
Prick the base of the dough with a fork and spread the jam.
Peel and cut the apples into slices and place them on top of the jam.
On the apples add the raisins. As the final layer we put the brioche, cut into slices one cm/ ½" in width.
If necessary cut the brioche into smaller pieces and put them in the gaps.
Finally pour the cream mixture that we have prepared over the slices of brioche.
* If you put raisins, they should get on top of the apples. I forgot, so I put them at the end, on top.
Cover lightly, with a sheet of baking sheet before putting it in the oven.
Bake in the lower rack to 180°C/ 350°F/ Gas Mark 4, for an hour or until cooked through.
Bread Pudding with Easter Cake In this tart of bread pudding (Easter cake) we have the option to use pears instead of apples and of course, any other jam we like. It is just delicious!

Zambia Sifaki