Baklava Bread Pudding

Name: Baklava Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Middle Eastern
Ingredients: 2 cup Walnuts (2 cups nuts of choice (280g), roughly chopped and toasted for 5-7 minutes at 350F - I like walnuts but you can mix walnuts and pistachios); ¼ cup Honey (1/4 cup honey (90g)); ½ cup Light Brown Sugar (1/2 cup firmly packed light brown sugar (100g)); ½ cup Unsalted Butter (1/2 cup unsalted butter (113g) + 2 tbsp butter (28g)); 2 tbsp Whole Milk (2 tbsp milk + 1 3/4 cup milk (420g)); ¾ tsp Table Salt (½ tsp salt + 1/4 tsp salt); 1 tsp Cinnamon (1/2 tsp cinnamon + 1/2 tsp cinnamon); 0 pieces Lemon Juice (Squeeze of lemon juice); ½ cup Heavy Cream (1/2 cup heavy cream (120g)); 2 pieces Egg (2 eggs); 2 pieces Egg Yolks (2 yolks); ¼ cup Granulated Sugar (1/4 cup granulated sugar (65g)); 1 tsp Vanilla (1 tsp vanilla); 12 pieces Hawaiian Sweet Rolls (12-16 King's Hawaiian Original Hawaiian Sweet rolls (or use similar size in white bread / brioche bread), ideally dried out for 1-2 hours — up to 16)

A Middle Eastern-inspired dessert that layers a caramelized walnut and pistachio syrup with a vanilla-cinnamon custard-soaked sweet roll bread pudding, baked and inverted for a dramatic presentation.

60 minMiddle Eastern

Servings4

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Pescatarian
Halal

Ingredients

For 4 servings

Walnuts2 cup · 2 cups nuts of choice (280g), roughly chopped and toasted for 5-7 minutes at 350F - I like walnuts but you can mix walnuts and pistachios
Honey¼ cup · 1/4 cup honey (90g)
Light Brown Sugar½ cup · 1/2 cup firmly packed light brown sugar (100g)
Unsalted Butter½ cup · 1/2 cup unsalted butter (113g) + 2 tbsp butter (28g)
Whole Milk2 tbsp · 2 tbsp milk + 1 3/4 cup milk (420g)
Table Salt¾ tsp · ½ tsp salt + 1/4 tsp salt
Cinnamon1 tsp · 1/2 tsp cinnamon + 1/2 tsp cinnamon
Lemon Juice0 pieces · Squeeze of lemon juice
Heavy Cream½ cup · 1/2 cup heavy cream (120g)
Egg2 pieces · 2 eggs
Egg Yolks2 pieces · 2 yolks
Granulated Sugar¼ cup · 1/4 cup granulated sugar (65g)
Vanilla1 tsp · 1 tsp vanilla
Hawaiian Sweet Rolls12 pieces · 12-16 King's Hawaiian Original Hawaiian Sweet rolls (or use similar size in white bread / brioche bread), ideally dried out for 1-2 hours — up to 16

Make it mine in the app

Steps

1Toast the nuts if you haven't already. Pre-heat oven to 350°F and prep a 9" springform pan with parchment paper on the bottom.
2Add the honey, brown sugar, butter, milk and salt to a saucepan. Place on low flame and cook and stir until the butter has melted and the syrup starts to simmer and thicken up.
3Remove from heat and stir in the nuts, cinnamon and lemon juice. Taste and adjust if needed.
4Add the baklava nut mixture to the pan and spread it on the bottom evenly. Place in the pre-heated oven for just 5-7 minutes while you work on the custard. This step partially bakes the nut topping so it turns out more caramelized. Remove from the oven when done but keep the oven on at 350°F.
5For the custard: Add all the custard ingredients to a saucepan. Place on the stove on medium low heat, and cook and stir constantly for a few minutes until the butter has melted and the ingredients have combined. No need to thicken the custard!
6Cut the bread into ~1" cubes.
7Add the bread into the pan that has the partially baked baklava nut topping in it, and press it down.
8Pour over all the custard, making sure to get all the bread soaked.
9Place the pan back into the oven and bake for ~35-40 minutes until the bread pudding looks golden on top and a toothpick inserted in the center comes out almost clean. The pudding should still be jiggly - do not overcook!
10Remove from the oven and let the pudding cool in the pan for 20 minutes.
11Once cooled, carefully remove the edges of the springform pan and flip it onto your serving board. Carefully remove the pan and peel off the parchment paper, so the nut topping should now be on top.
12Serve the bread pudding while still warm, and enjoy!