Turkish Bread Pudding

Turkish Bread Pudding


3 eggs 1 cup granulated sugar 1.5 cups all-purpose flour 1 packet baking powder 1 packet vanilla extract

For Caramel Syrup:

3.5 cups water 3.5 cups granulated sugar

For Filling:

2.5 cups milk 3 tablespoons all-purpose flour 3 tablespoons desiccated coconut 6 tablespoons granulated sugar 1 packet vanilla extract


  1. In a mixing bowl, beat the eggs and sugar with an electric mixer for 5 minutes. Then add the flour, baking powder, and vanilla extract and mix well.
  2. Pour the batter into a greased rectangular baking dish or pan (small size) and bake in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for 20 minutes without opening the lid. After the cake cools down, leave it aside to be used as the base.
  3. For the caramel syrup, place the sugar in a saucepan over low heat and melt it. Once the sugar turns into a liquid, slowly add 3.5 cups of boiling water. The sugar may solidify again, so bring the syrup to a boil again and stir until the sugar completely dissolves. Pour half of the syrup over the bottom part of the cake (the top part will also be soaked in syrup).
  4. To prepare the filling, mix all the ingredients, except for the desiccated coconut and vanilla, in a saucepan and cook. After cooking, add the desiccated coconut and vanilla, and beat the mixture with an electric mixer. Let the filling cool down.
  5. Cut the cooled cake horizontally into two pieces. Place the bottom part back into the baking dish.
  6. Spread the filling evenly over the bottom layer. Carefully place the top part back on top, and pour the remaining syrup over the cake to soak it.
  7. Let the Ekmek Kadayıfı rest in the refrigerator overnight.
  8. Serve with whipped cream or whipped topping on top.

Enjoy your Turkish Bread Pudding

Recipe courtesy of yemek_kelebegi.