Samesa Bread Pudding
Samesa Bread Pudding
A sweet loaf topped with original Tahoney
This Mediterranean take on a classic treat is one sweet snack you won’t want to miss! Simple and delightful, this recipe from NYC restaurant Samesa features bright and tangy creme fraiche and Labne, a type of Greek yogurt. Samesa, headed by chefs Max and Eli Sussman, is a beloved Brooklyn establishment serving up homemade Middle Eastern dishes. To top off this bread pudding, they suggest adding a dollop of their original creation, Tahoney, a sweet condiment made of tahini sesame paste and organic honey.
Samesa Bread Pudding
A sweet loaf topped with original Tahoney - Prep Time : 15 min.
- Cook Time : 1 hour
- Total Time : 1 hour 15 min.
- Makes 1 Loaf
Ingredients
- 1 loaf Country bread, diced 1” thick
- 8 Oz. Créme fraiche
- 4 Eggs
- 2 Tbsp. Cinnamon
- 4 Tsp. Rosewater
- 1 Pint Sugar
- 2 Tsp. Salt
- 1/2 Cup Victor’s Labne Kefir Cheese
- 1 Jar Tahoney
SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW
Directions
- Preheat oven to 350F. Meanwhile, whisk together the creme fraiche, eggs, cinnamon, rosewater, sugar, salt and Labne until smooth.
- Pour the mixture over the diced bread and stir to combine. Let sit for 10 minutes.
- Place the bread mixture into a lined loaf pan and bake it in the oven for one hour, or until fully set in the middle.
- Once the loaf is cool, top with more Labne, Tahoney, and fresh berries.
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Vermont Creamery Creme Fraiche 8 oz
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