• Yield: Serves 4

  • Time: 5 minutes prep, 55 minutes, plus 7 hours resting cooking

Burned Bread Pudding | Kazandibi
Region: İstanbul, Marmara Region

Legend has it that one day the pudding was burnt by mistake. When the makers realised it was delicious, they burnt it deliberately. Milk puddings spread throughout the country from İstanbul.


  • 80 g / 1/3 cup / 3 oz unsalted butter

  • 100 g / 2/3 cup / 3 1/3 oz rice flour

  • 25 g / scant 1/4 cup / 1 oz plain (all-purpose) flour

  • 1.5 litres / 6 1/4 cups / 50 fl oz milk

  • 1/4 tsp mastic (plant resin) pounded with 1 tsp sugar

  • 200 g / 1 cup / 7 oz sugar

  • 4 drops vanilla extract

  • 1 tsp ground cinnamon

The Turkish Cookbook The Turkish Cookbook by Musa Dağdeviren


Heat the butter in a saucepan over medium heat until hot. Reduce the heat, add the flours and cook for 3 minutes, mixing continuously. Add the milk and mastic and whisk for 3 minutes. Increase the heat to medium and bring to the boil for 5 minutes. Reduce the heat and cook for another 20–30 minutes, until the mixture thickens. Add 150 g (3/4 cup/5 oz) of the sugar and the vanilla extract, cook for another 5 minutes, then remove from the heat.

Put the remaining sugar and 20 ml (4 tsp/3/4 fl oz) water into a 20 x 25-cm (8 x 10-inch) flame-proof aluminum or cast-iron baking pan and spread evenly with a rubber spatula. Heat the sugar over high heat until it melts, making sure it doesn’t burn. Pour the milk mixture over and mix thoroughly. As you do this, keep a close eye on the sugar at the base. The moment it burns, remove from the heat and let rest for 2 minutes. Let rest for 2 hours at room temperature, then chill in the refrigerator for 5 hours.

Cut the pudding into squares with a rubber spatula. Serve each slice burned bottom up, sprinkled with cinnamon.

From The Turkish Cookbook by Musa Dağdeviren. Photography by Toby Glanville. Copyright 2019 Phaidon.