Leftover cozonac bread pudding

Name: Leftover cozonac bread pudding
Ingredients: 500 g leftover cozonac; 30 g raisins; 6 eggs; 50 g sugar; 300 ml milk; 1 teaspoon rum essence; 100 g butter

Dessert - Leftover cozonac bread pudding by Ana I. - Recipia

Leftover cozonac bread pudding for Easter soaks up milk and eggs, then browns in the oven with raisins and butter. The layers hold together in a dessert with a soft middle and browned edges. I choose pieces of cozonac with a springy crumb, not a crumbly one. Prep: 20 minutes. Cook: 33 minutes. Rest: 0 minutes. Total: 53 minutes. Servings: 6. Approximately 570 kcal and 15 g protein per serving.

Ingredients

500 g leftover cozonac
30 g raisins
6 eggs
50 g sugar
300 ml milk
1 teaspoon rum essence
100 g butter

Preparation

1. Remove the crust from the cozonac, cut it into finger-thick slices, then into 2-3 cm cubes. 2. Grease an ovenproof dish with a little butter. Arrange a layer of cozonac and sprinkle over the raisins. 3. Beat the eggs with the sugar, add the milk, rum essence and 50 g melted butter, then mix until smooth. Pour half the mixture over the cozonac, making sure the cubes soak it up. 4. Arrange the remaining cozonac and raisins on top, then pour over the other half of the mixture. Bake at 180°C for 15 minutes. 5. Take out the dish and cut the remaining 50 g butter into small pieces over the top. Return it to the oven for 18 minutes, until the pudding passes the toothpick test.

Notes

Serve it warm with a cup of tea; it’s a little like bread pudding, but keeps the flavor of cozonac. Keep it covered in the fridge for up to 3 days. Drier cozonac absorbs the mixture more slowly, so look for cubes that still have liquid on the surface. The step I’m most likely to rush is pouring: I do it slowly so the mixture reaches between the pieces in the bottom layer too. If your cozonac has raisins and Turkish delight, you can use fewer raisins or leave them out. Removing the crust before cutting makes the pudding more even; the dessert contains gluten, dairy and eggs.