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Syrup-soaked bread dessert enriched with tahini, clotted cream and hazelnuts
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Bread pudding with tahini, clotted cream and hazelnuts (150 g) has 506 calories. That works out to 337 calories per 100 g. It contains 65.7 g of carbs, 9.3 g of protein, 24.3 g of fat and 4.2 g of fiber. Its 0.6 mg of Copper covers 62% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 150 g
506
KCAL / 150G
Carbs
65.7g
· 24% DV
Protein
9.3g
· 19% DV
Fat
24.3g
· 31% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 7% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 506 kcal | |
| Total fat | 24.3 g | 31% |
| Saturated fat | 7.95 g | 40% |
| Trans fat | 0.18 g | |
| Sodium | 285 mg | 12% |
| Total carbohydrate | 65.7 g | 24% |
| Fiber | 4.2 g | 15% |
| Protein | 9.3 g | 19% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 506 kcal |
| 1 piece (small) | 70 g | 236 kcal |
| 100 g | 100 g | 337 kcal |
| 1 piece (medium) | 110 g | 371 kcal |
| 1 cup (diced) | 140 g | 472 kcal |
| 1 piece (large) | 180 g | 607 kcal |
| 1 serving (large) | 220 g | 741 kcal |
| 1 serving (extra large) | 300 g | 1011 kcal |
Calculated from 337 calories per 100 g.
Bread pudding with tahini, clotted cream and hazelnuts is a syrup-soaked Turkish bread dessert finished with tahini, rich clotted cream and hazelnuts. Despite its English name, it is not usually a custard-baked Western bread pudding; its defining texture comes from syrup-soaked bread.
No. Bread pudding with tahini, clotted cream and hazelnuts is based on Turkish ekmek kadayıfı: a special bread is soaked in syrup, then topped with tahini, clotted cream and hazelnuts. Western bread pudding is more often baked with a custard poured over bread.
Bread pudding with tahini, clotted cream and hazelnuts starts with dried ekmek kadayıfı bread that is softened with syrup. The tahini, clotted cream and hazelnuts are added as toppings, rather than baked into a custard, giving the dessert its syrupy center and creamy finish.
Its base, ekmek kadayıfı, is particularly associated with Afyonkarahisar in Turkey. The tahini-and-hazelnut topping is a variation, so it is more accurate to link the traditional dessert to that region than to claim this exact topping originated there.
Yes, stale bread can work for a home-style version, but it will not have quite the same structure as bread pudding with tahini, clotted cream and hazelnuts made with ekmek kadayıfı bread. Add syrup gradually so the slices soften without collapsing.
Bread pudding with tahini, clotted cream and hazelnuts can be served warm or at room temperature. A gently warmed bread base pairs well with cool clotted cream; add the cream just before serving so it stays thick and distinct.
Plain black tea or unsweetened coffee goes well with bread pudding with tahini, clotted cream and hazelnuts. Their bitterness balances the syrup and rich toppings, so a sweet drink or another heavy dessert is usually unnecessary alongside it.
To keep bread pudding with tahini, clotted cream and hazelnuts from turning soggy, pour the syrup on in stages and let the bread absorb it between additions. Stop once it is soft but still holds its shape, and keep extra cream off until serving.
Store bread pudding with tahini, clotted cream and hazelnuts covered in the refrigerator and eat it within a few days. The clotted cream is perishable, so refrigerate leftovers promptly; storing the cream separately helps the bread retain a better texture.
People with diabetes can include bread pudding with tahini, clotted cream and hazelnuts only if it fits their individual meal and blood-glucose plan; its syrup can raise blood sugar. A clinician or dietitian can help determine a suitable portion for their needs.
Vitamins
B2
0.29mg · 22% DV
B1
0.24mg · 20% DV
Vitamin E
2.63mg · 18% DV
Biotin
4.65µg · 16% DV
Minerals
Copper
0.55mg · 61% DV
Manganese
0.92mg · 40% DV
Selenium
20µg · 36% DV
Phosphorus
246mg · 35% DV
Sodium
285mg · 12% DV
Potassium ⭐
288mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 506 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ekmek kadayıfı is a Turkish syrup-soaked bread dessert, traditionally made by softening a special bread in syrup. This version is topped or served with tahini, clotted cream and hazelnuts, rather than being a generic bread pudding.
It is soft and moist, with deep sweetness balanced by tahini’s toasted, savoury edge, rich cream and crunchy nuts. In Turkey it is commonly served after a meal, often as a generous dessert for guests; unsweetened tea makes a good pairing. The syrup and toppings make it energy-dense, with 337 kcal per 100 g. A smaller portion is a practical choice if you want to enjoy its richness without making dessert too heavy.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.95g
MONOUNSATURATED
10.65g
POLYUNSATURATED
6.6g
Omega 6:3 ratio 79.8:1
Above the ideal 4:1 (79.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.