Turkish Bread Pudding

Ingredients:

1 ready bread (ekmek kadayifi)
200 ml water
For the syrup:
1 kg granulated sugar
1,2 L hot water
1 slice of lemon
2o ml water
For the topping:
400 g cream

Soak the bread kadayif in water for couple of minutes. Transfer 1/6 of sugar to a deep pot. On low heat, make sugar powder caramel by mixing it in between. For the sherbet; boil the water you will use to make powdered sugar and sherbet remaining in a deep pot. Add lemon juice and caramel to the boiling mixture, which is boiling. Mix quickly with a whisk. Strain the water from the moist bread kadayıf. Place the bread kadayıf on the baking tray and place it on the stove. Pour the sherbet over the bread kadayıf, which will be cooked on low heat, and while the kadayıf is cooking, make a little bit of the sherbet mix over the kadayıf. In a low fire, so that the dessert is not burned; rotate the tray in between. Leave the sherbet to cool down. After slicing the cooled dessert, serve with the addition of cream.

Bon Appetite!