If you're lucky enough to have some tsoureki leftovers still hanging out on the counter after your Greek Easter feast, this recipe is for you. I love this dessert so much that I'd say it's worth doubling your batch of tsoureki just to be sure you've enough left over to make this.

The Metaxa in this recipe isn’t shy and you really taste it in every bite. Of course, you can leave the Metaxa out if you please, but for anyone who loves alcohol in their desserts (any other baba au rhum fans out there?) -- the generous pour of Metaxa in this bread pudding is a must.

What is tsoureki?

Tsoureki is the traditional brioche-like bread made for Greek Easter. There are many variations and preferences when it comes to tsoureki, but the main flavorings are always one of or a mix of the following: orange zest, mahlepi (aka mahleb), and mastiha. 

What if I don't have tsoureki?

You can absolutely make this bread pudding without tsoureki and get results that are nearly identical. Choose a really good loaf of challah or brioche instead, and then feel free to amp up the orange zest and mahlepi in your custard mixture. I would double it without fear of it being overpowering.

What is Metaxa?

Metaxa is a Greek spirit that was once referred to as a brandy (or koniak in Greek), but is so unique that the company now refers to it as 'the original Greek spirit'. Think of a brandy that is floral, complex, and subtly sweet. It's the perfect addition to a boozy bread pudding.

Ingredients

6 to 8 thick slices tsoureki
2 tablespoons (30g) melted butter
1/2 cup (60g) raisins
4 eggs, beaten
1 2/3 cups (375ml) whole milk
1/3 cup (75ml) Metaxa
1/3 cup (5 tbsp) sugar
1 tablespoon orange zest
1 teaspoon mahlepi

Method

Preheat oven to 350 F (180 C).

Tear tsoureki into small chunks and place in a 9 inch (23cm) round cake pan. Drizzle with melted butter. Sprinkle with raisins.

Combine eggs, milk, Metaxa, sugar, orange zest, and mahlepi. Whisk until well combined. Pour over tsoureki, and lightly press until tsoureki is covered and soaking up the egg mixture. Allow to soak for 5 to 10 minutes, pressing down lightly as needed.

Bake in the preheated oven for 45 minutes, or until the top springs back when tapped.