Moroccan · Desserts
Moroccan Bread Pudding
A resourceful way to use up day-old khobz bread, this pudding soaks torn bread in a milk-and-egg custard scented with orange blossom water and cinnamon, then bakes until set, a homely dessert that wastes nothing.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g day-old khobz bread or similar, torn into pieces
- 500 ml milk
- 3 eggs
- 80 g sugar
- 1 tsp orange blossom water
- 1/2 tsp cinnamon
- 40 g raisins
- 30 g butter, melted
Method
- 1
Soak the bread
Place the torn bread in a baking dish and pour over the milk, letting it soak for 15 minutes until soft.
- 2
Make the custard
Whisk together the eggs, sugar, orange blossom water and cinnamon, then stir into the soaked bread along with the raisins.
- 3
Drizzle with butter
Drizzle the melted butter evenly over the top.
- 4
Bake
Bake at 180°C for 35–40 minutes until set in the centre and golden on top.
- 5
Cool slightly
Let cool for 10 minutes before serving.
- 6
Serve
Serve warm, on its own or with a drizzle of honey.
Chef's tips
- Stale, slightly dry bread actually works better here than fresh, since it absorbs the custard more evenly without turning to mush.
Frequently asked questions
Can I use a different bread?
Yes, any plain, slightly stale bread works, though the dense crumb of khobz gives the most authentic texture.