A golden syrup-soaked bread wedge topped with white clotted cream on a blue-patterned plate.

Last updated: 20 October 2026

Bread Pudding with Clotted Cream

Name: Bread Pudding with Clotted Cream
Prep time: 20 min
Cook time: 1 h 38 min
Total time: 29 h 38 min
Yield: 8
Cuisine: Turkish
Ingredients: 3 cups (360 g) Bread flour, spooned into the cup and leveled; 1 ½ cups Warm water, total for the starter and dough; 2 tbsp Grape molasses, total for the starter and dough; 1 tsp Instant yeast; 1 tsp Granulated sugar, for the starter; ½ tsp Table salt; 1 tbsp Unsalted butter, softened; ¼ cup Sunflower oil, for the bowl, tray and hands; 5 lb Granulated sugar, per 500 g dried bread; 2 qt Water, per 500 g dried bread; ¼ tsp Food-grade citric acid, per 500 g dried bread; Room-temperature water, enough to cover the bread, as needed; 8 oz Buffalo-milk clotted cream, for serving

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Kaymaklı Ekmek Kadayıfı

A porous, golden-brown bread absorbs plain sugar syrup and is served in wedges with buffalo-milk clotted cream. The bread is baked and dried before its final stovetop cooking.

Prep: 20 min
Cook: 1 hr 38 min
Rest: 27 hr 40 min
Total: 29 hr 38 min
Servings: 8

Ingredients

Bread

3 cups (360 g) Bread flour, spooned into the cup and leveled
1 ½ cups Warm water, total for the starter and dough
2 tbsp Grape molasses, total for the starter and dough
1 tsp Instant yeast
1 tsp Granulated sugar, for the starter
½ tsp Table salt
1 tbsp Unsalted butter, softened
¼ cup Sunflower oil, for the bowl, tray and hands

Syrup — per 500 g dried bread

Soaking and serving

Equipment

A stand mixer with a dough hook handles the wet dough. Use a 10–11-inch round metal pan for baking, a wire rack for drying, and a wider stovetop-safe tray with a lid and ladle for soaking and basting. A kitchen scale is needed for the dry loaf.

Method

In a small bowl, mix ½ cup of the measured warm water with 1 tbsp of the measured grape molasses, all the starter sugar and the instant yeast. Leave for 5–10 minutes. The remaining water and molasses are for the dough.
Mix the flour and table salt in a large bowl. Add the starter, the remaining 1 cup warm water, the remaining 1 tbsp grape molasses and the softened butter. Work with a stand mixer and dough hook for 8–10 minutes, until the dough is smooth and slightly elastic. This is a wet, sticky pan dough; do not add extra flour to make it stiff.
Use some of the measured sunflower oil to coat a bowl. Transfer the dough, cover and leave in a warm spot for 45–60 minutes, until doubled in volume.
Generously oil a 10–11-inch round metal baking pan, using the measured oil. Transfer the dough and press it out evenly with oiled hands. Cover loosely and leave for 20–30 minutes. Lightly score parallel lines or a crosshatch with a sharp knife.
Heat a conventional oven to 350°F. Bake for 35–45 minutes, until the top and underside are deep golden brown.
Unmold onto a wire rack and leave at room temperature for 24 hours. Check that the loaf is dry and firm throughout, including the center; continue drying if it still has soft or damp areas.
Weigh the completely dried loaf in grams before soaking. Divide its weight by 500, then multiply each syrup ingredient by that number. The syrup quantities listed are for 500 g dried bread, not for the whole loaf.
Put the bread in a larger, stovetop-safe tray. Add room-temperature water just above it, weight it down and soak for 10 minutes. Drain the excess without squeezing or pressing the bread.
Bring the calculated syrup water and sugar to a boil. Add the calculated citric acid when boiling and boil for 5–8 minutes. Stir only until the sugar dissolves. Keep the syrup plain; do not thicken or caramelize it.
Place the tray on the stovetop. Gradually ladle the hot syrup over the soaked bread, cover and cook over medium-low heat for 30–45 minutes, rotating the tray as needed. Repeatedly baste with the syrup around the edges until absorbed throughout. Avoid sticking, scorching or caramelization.
Leave for 1–2 hours to cool to room temperature. Invert onto a serving platter and cut into 8–10 wedges. Add buffalo-milk clotted cream just before serving.

Cooking guidance

The syrup amounts are a ratio for 500 g of completely dried bread. Weigh the whole dried loaf first and multiply every syrup quantity by the same factor. Do not apply the listed syrup amounts to a whole loaf without that calculation.

Allow more drying time if the center is still soft after 24 hours. Add the clotted cream when serving.