SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/turkish-delight-bread-pudding
Printed September 2, 2026
Printed September 2, 2026
Solo Servings
Turkish Delight Bread Pudding
Leftover cornbread meets rosewater and pistachios in this unexpected dessert for one. It's weird, it's wonderful, and it's exactly the kind of fusion that makes cooking for yourself exciting.
Ingredients
- 2 cups day-old cornbread, cubed
- 1 egg
- 1/2 cup whole milk
- 2 tablespoons sugar
- 1/2 teaspoon rosewater
- 1/4 teaspoon cardamom
- 2 tablespoons chopped pistachios
- 1 tablespoon dried rose petals
- 2 tablespoons pomegranate seeds
- 1 tablespoon butter
- Whipped cream for serving
Preparation
I made this the first time as a joke—could I actually make Turkish delight bread pudding with cornbread? The answer is yes, and it's oddly perfect. The cornbread's subtle sweetness plays beautifully with rosewater and cardamom.
Pudding Alchemy
- Preheat your oven to 350°F. Butter a small ramekin or 2-cup baking dish.
- Whisk together the egg, milk, sugar, rosewater, and cardamom until smooth.
- Place the cornbread cubes in your prepared dish. Pour the custard mixture over them, pressing down gently so the bread absorbs the liquid.
- Let it sit for 15 minutes, pressing down occasionally.
- Dot the top with small pieces of butter and sprinkle with half the pistachios.
- Bake for 30-35 minutes until the top is golden and the custard is set.
- Let cool for 10 minutes, then top with remaining pistachios, rose petals, and pomegranate seeds.
- Serve warm with a dollop of whipped cream.
Rosewater Warning: A little goes a long way. Too much and you'll feel like you're eating potpourri. Start with 1/4 teaspoon if you're nervous.
This is the kind of dessert that makes you feel like a culinary genius, even though it's basically a fancy way to use up stale bread.
