One of Turkish cuisine's classic no-waste tricks, bread pudding is made by breaking down stale bread slices in milk, cooking them quickly in a pressure cooker, and chilling the mixture with a dusting of cinnamon before serving cold. Rather than throwing the bread away, this recipe turns it into a budget-friendly, practical dessert.
Trim the crusts off the stale bread and tear it into small pieces, then soak it in a bowl with one cup of the milk.
Transfer the soaked bread to the pressure cooker along with the remaining milk, sugar and corn starch, seal the lid and cook for 15 minutes, then let the pressure release naturally.
Open the lid and blend the mixture, or beat it thoroughly with a whisk, until you get a smooth consistency.
Divide the pudding among shallow cups and chill quickly in the freezer for 20 minutes, then sprinkle with cinnamon and serve.
If you do not trim the crust while soaking the bread, the pudding will not turn out smooth and small lumps may remain. Do not leave it in the freezer for more than 20 minutes, or the edges will start to freeze. Allergens: contains wheat (gluten) and milk and dairy.
If you have stale çörek or poğaça instead of bread, you can use the same method, just cut back on the sugar a little.
Admin DadaGastro · verified in test kitchenTarifte düdüklüde 15 dakika pişirmek yazıyor, ben tam o kadar tuttum ve kıvamı gerçekten pürüzsüz çıktı; dondurucuda 20 dakika yerine 25 dakika bekletince kenarları biraz fazla sertleşti, bir dahakine tam süresinde çıkaracağım.
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