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Türkiye · Dessert

Kaymaklı Ekmek Kadayıfı (Bread Pudding with Clotted Cream)

25 min
920 kcal
8 servings

By eatmundo · July 5, 2026

Kaymaklı Ekmek Kadayıfı (Bread Pudding with Clotted Cream)🇹🇷AI-generated image

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Kaymaklı Ekmek Kadayıfı (Bread Pudding with Clotted Cream). The percentage is the share of ingredients the two recipes have in common.

Same technique: Syrup pastry22 recipes from 5 countriesSee all 7 matches

Kaymaklı Ekmek Kadayıfı is a decadent Turkish dessert featuring a sweet, syrupy bread pudding, traditionally made with a special coarse bread. Soaked in a fragrant lemon-infused syrup and generously topped with rich, velvety clotted cream (kaymak) and crushed pistachios, it's a sublime treat often enjoyed during special occasions.

According to eatmundo's ingredient comparison, the closest dish to Kaymaklı Ekmek Kadayıfı from another cuisine is Queen of Puddings (United Kingdom): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
8 servings

How to Make It

  • 1

    **Prepare the Kadayıf Bread:** Place a 450g dry, round Ekmek Kadayıfı bread in a large, shallow oven-safe dish. Ensure it fits snugly. Some varieties may require a light soaking in cold water first; follow package instructions if applicable.

  • 2

    **Make the Syrup:** In a saucepan, combine 750g granulated sugar and 750ml water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Add the juice of 1/2 lemon, reduce heat to low, and simmer for 10 minutes until slightly thickened. Remove from heat and let cool slightly.

  • 3

    **Soak the Bread:** Pour the warm syrup evenly over the Ekmek Kadayıfı bread in the dish. Make sure every part of the bread is soaked. Gently press down on the bread with a spoon if needed to help it absorb the syrup. The bread should soften considerably.

  • 4

    **Bake (Optional, for crispiness):** While traditionally only soaked, some prefer to bake it for a slightly crispy top. If baking, preheat your oven to 180°C (350°F). Bake the soaked bread for 15-20 minutes, or until the edges are golden and the top is slightly caramelized. This step adds a wonderful textural contrast.

  • 5

    **Cool and Chill:** Remove the dish from the oven (if baked) or simply allow it to cool completely at room temperature if only soaked. Once cool, cover the dish and refrigerate for at least 2-3 hours, or preferably overnight, to allow the bread to fully absorb the syrup and chill thoroughly.

  • 6

    **Prepare the Kaymak and Garnish:** Just before serving, slice 400g of fresh, thick Turkish kaymak (clotted cream) into generous portions. Finely crush the 50g of chopped pistachios.

  • 7

    **Serve:** Cut the chilled Ekmek Kadayıfı into individual squares or wedges. Place a generous slice of kaymak on top of each serving. Sprinkle liberally with crushed pistachios. Serve immediately, savoring the contrast of sweet, creamy, and nutty flavors.

Frequently Asked Questions

What is Kaymaklı Ekmek Kadayıfı?

Kaymaklı Ekmek Kadayıfı is a Turkish bread pudding dessert made by soaking dried bread in a sugar syrup and topping it with clotted cream and pistachios. It is typically consumed as a sweet conclusion to meals or during special gatherings.

What type of bread is best for Kaymaklı Ekmek Kadayıfı and why?

For the best texture, use dried, stale bread specifically designed for ekmek kadayıfı, or a firm, day-old brioche. Fresh bread will become too soft and mushy when saturated with syrup.

How do I know the syrup is the right consistency and why is it important?

The syrup is ready when it coats the back of a spoon slightly and has a syrupy, not watery, texture. This ensures the bread pudding is moist and sweet without becoming overly soggy or having crystallized sugar.

When serving Kaymaklı Ekmek Kadayıfı, what should I do to prevent the kaymak from melting?

Always ensure the ekmek kadayıfı is completely cooled, preferably chilled, before topping with kaymak. Serve immediately after adding the cream and pistachios to maintain its firm texture.

If I cannot find traditional kaymak, what can I substitute it with?

While traditional kaymak is ideal, a suitable substitute can be thick, full-fat mascarpone or a mixture of very thick Greek yogurt and heavy cream, lightly whipped.

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