Yunnan-style Sweet Bread Pudding

Ingredients

In this Yunnan-style adaptation, the traditional Turkish Ekmek Kadayıfı is transformed by incorporating Yunnanese ingredients and flavors. The original dish typically uses a simple syrup made with sugar and water, while the Yunnan-style version incorporates local honey and Yunnan tea for a more nuanced sweetness. Additionally, the caramel sauce in the Yunnan-style version is infused with Yunnanese spices, adding a unique twist to the dish. We alse have the original recipe for Ekmek kadayıfı, so you can check it out.

• 6 slices of day-old bread, crusts removed 6 slices of day-old bread, crusts removed
• 1 cup (240 ml) Yunnanese honey 1 cup (240 ml) Yunnanese honey
• 1 cup (240 ml) strong Yunnan tea, cooled 1 cup (240 ml) strong Yunnan tea, cooled
• Zest of 1 Yunnanese citrus fruit (such as pomelo or mandarin) Zest of 1 Yunnanese citrus fruit (such as pomelo or mandarin)
• 1 cup (200 g) brown sugar 1 cup (200 g) brown sugar
• 1/2 cup (120 ml) water 1/2 cup (120 ml) water
• 1 teaspoon Yunnanese spice blend (such as star anise, cinnamon, and cloves) 1 teaspoon Yunnanese spice blend (such as star anise, cinnamon, and cloves)
• Optional garnish: crushed Yunnanese nuts (such as walnuts or almonds) Optional garnish: crushed Yunnanese nuts (such as walnuts or almonds)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 80g, 60g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the Yunnanese honey, cooled Yunnan tea, and citrus zest. Mix well.
3. 3.
   Dip each slice of bread into the honey-tea mixture, ensuring it is fully soaked. Place the soaked bread slices in a baking dish.
4. 4.
   In a small saucepan, combine the brown sugar, water, and Yunnanese spice blend. Heat over medium heat until the sugar has dissolved and the mixture thickens slightly.
5. 5.
   Pour the caramel sauce over the soaked bread slices, ensuring they are evenly coated.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the bread is golden and the caramel sauce is bubbling.
7. 7.
   Remove from the oven and let it cool slightly before serving.
8. 8.
   Optional: Garnish with crushed Yunnanese nuts for added texture and flavor.

Treat your ingredients with care...

• Yunnanese honey — Use high-quality Yunnanese honey for the best flavor. If unavailable, you can substitute with any local honey.
• Yunnan tea — Choose a strong and aromatic Yunnanese tea, such as Pu-erh or Dianhong, to infuse the bread with the unique flavors of Yunnan.
• Yunnanese citrus fruit — Look for Yunnanese citrus fruits like pomelo or mandarin for their distinct fragrance. If not available, you can substitute with regular citrus fruits like orange or grapefruit.
• Yunnanese spice blend — Create your own Yunnanese spice blend by combining star anise, cinnamon, and cloves in equal parts. Adjust the quantities to suit your taste preferences.
• Yunnanese nuts — Crushed Yunnanese nuts, such as walnuts or almonds, can be sprinkled on top of the pudding for added crunch and flavor.

Tips & Tricks

• For a more intense Yunnanese flavor, you can infuse the Yunnan tea with additional spices like ginger or cardamom before using it in the recipe.
• Serve the Yunnan-style Sweet Bread Pudding warm for the best taste and texture.
• If you prefer a sweeter dessert, you can drizzle extra honey over the pudding before serving.
• Experiment with different types of bread, such as brioche or challah, for variations in texture and flavor.
• Leftovers can be refrigerated and enjoyed cold the next day, or gently reheated in the oven for a few minutes.

Serving advice

Serve the Yunnan-style Sweet Bread Pudding as a comforting dessert after a Yunnanese-inspired meal. It pairs well with a cup of Yunnanese tea or a scoop of vanilla ice cream for a touch of indulgence.

Presentation advice

To enhance the presentation, dust the top of the pudding with a sprinkle of powdered sugar before serving. You can also garnish with a fresh Yunnanese citrus slice or a sprig of mint for a pop of color.