Turkish Bread Pudding with Clotted Cream
A dried ekmek kadayıfı base slowly soaked with caramel syrup and served with kaymak.
The Turkish pantry
Ekmek kadayıfı bread
A porous dried bread base made to absorb syrup. Buy the unsyruped base when the recipe starts by soaking it.
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Despite its name, this is bread for ekmek kadayıfı, not tel kadayıf strands. Registered Afyon dessert uses yeast-leavened wheat bread dried before soaking and syrup cooking.
Types & forms
Whole dry round
Leave room for expansion in the tray.
Split or two-layer base
Handle gently to preserve the layers.
Prepared syrup-soaked dessert
Already hydrated and sweetened; a different starting ingredient.
What to look for when buying
- Choose dry unsyruped ekmek kadayıfı with soaking instructions and intact dry packaging.
- Use stated weight and dimensions to choose the tray; rounds from different brands are not equivalent.
Prepare & cook
- Use a larger tray than the dry base. Follow soaking and draining directions, then add the prescribed syrup and cook gently.
- Spoon liquid over dry areas as directed; rough stirring can break the bread.
Store it well
- Keep the dry base sealed in a cool dry cupboard as labeled. After hydration, refrigerate leftovers promptly, especially once kaymak is added.
Substitutions depend on the dish
Another purpose-made dry base
Closest option; adapt according to its directions.
Bread, cake or shredded pastry
Behave differently; use a recipe written for them.
Nutrition
No verified nutrition data is available for this ingredient.
At the Turkish table
Afyon Kaymaklı Ekmek Kadayıfı has a documented place in communal meals and celebrations. The porous bread provides the structure for syrup and kaymak.
Cook with Ekmek kadayıfı bread