Ingredients:
For the bread:
- 8-10 slices of day-old bread (white bread or brioche works well)
- 4 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping (optional):
- Ground cinnamon
- Chopped nuts (such as pistachios or walnuts)
Instructions:
- Prepare the bread: Cut the bread slices into small cubes or tear them into bite-sized pieces. Arrange them in a baking dish or a pan with high edges that can be used on the stovetop and in the oven.
- Make the custard mixture: In a mixing bowl, whisk together the milk, sugar, cornstarch, vanilla extract, and a pinch of salt until the sugar and cornstarch dissolve completely.
- Soak the bread: Pour the milk mixture over the bread cubes, ensuring all the bread is soaked well. Let the bread soak in the milk mixture for about 15-20 minutes, gently pressing down occasionally to make sure the bread absorbs the liquid.
- Cook on the stovetop: Place the pan on the stovetop over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking or burning. Let it cook for about 10-15 minutes until it thickens slightly.
- Optional topping and oven baking: If desired, sprinkle ground cinnamon and chopped nuts over the top. Preheat your oven to 350°F (175°C). Transfer the pan from the stovetop to the preheated oven and bake for an additional 15-20 minutes or until the top is golden brown and the pudding is set.
- Serve: Remove the Turkish milk bread from the oven and let it cool slightly. Serve warm or at room temperature. It can be enjoyed on its own or with a dollop of ice cream or whipped cream.
This dessert offers a comforting, creamy texture with the sweetness of the custard-soaked bread. It’s a lovely treat often served during gatherings or as a delightful dessert after meals.
