Injera Bread Pudding with Tej-Soaked Raisins

A unique and flavorful bread pudding using stale injera and sweet Tej-soaked raisins. This dessert offers a delightful twist on a classic comfort food.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£4.13

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4largeStale Injera(About 4 large pieces, torn into 1-inch pieces)

£6.00

0.5cupTej (Ethiopian Honey Wine)(Substitute with mead or sweet white wine if Tej is unavailable)

£7.50

0.5cupRaisins(Golden or regular raisins work well)

£0.60

1cupMilk(Whole milk recommended for richness)

£0.50

0.5cupHeavy Cream(Optional, for extra richness)

£0.80

2largeEggs

£0.60

0.3cupSugar(Adjust to your sweetness preference)

£0.15

1teaspoonVanilla Extract

£0.10

0.3teaspoonGround Cinnamon(Optional, for extra warmth)

£0.05

1tablespoonButter(For greasing the baking dish)

£0.20

Total Cost

£16.50

£4.13 per serving

The Method

1
Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish with butter.
2
In a bowl, soak the raisins in Tej for at least 15 minutes, or longer for a more intense flavor. Drain the raisins, reserving the Tej.
3
In a large bowl, combine the torn injera pieces, milk, heavy cream (if using), eggs, sugar, vanilla extract, and cinnamon (if using). Add the reserved Tej from the raisins. Mix well and let it sit for 10 minutes to allow the injera to absorb the liquid.
4
Gently fold in the Tej-soaked raisins into the injera mixture.
5
Pour the mixture into the prepared baking dish.
6
Bake for 30-35 minutes, or until the pudding is golden brown and a knife inserted into the center comes out clean.
7
Let cool slightly before serving. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

35 g

39% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use day-old challah or brioche along with injera.

Add a sprinkle of powdered sugar before serving for an elegant touch.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

If the top starts to brown too quickly, cover the baking dish loosely with foil during the last 10-15 minutes of baking.

If you don't have Tej, you can substitute with a sweet dessert wine, or simply use warm honey syrup with a little lemon juice to mimic the Tej flavor.

Cooking Equipment

Oven

Mixing Bowls

9x9 inch Baking Dish

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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