serves 6 to 8
Like the Greek coffee baklava here, this, too, was born of the quest for modernizing traditional recipes. The flavors are very soothing, almost caramel-like.
Butter, for greasing
4 large eggs
1½ cups (330 g) brown sugar
2 cups (480 ml) heavy cream, plus more for serving if desired
1 cup (240 ml) milk
1 cup (240 ml) strained Greek coffee or regular brewed coffee, chilled (see here)
2 teaspoons pure vanilla extract
Pinch of ground cinnamon
Grated zest of ½ lemon
6 cups cubes stale brioche, tsoureki, or egg bread
½ cup (75 g) raisins
Preheat the oven to 350ºF (175ºC). Butter a 9 x 13-inch (23 x 33 cm) baking pan.
Whisk together the eggs and brown sugar in a medium bowl. Add the cream, milk, coffee, vanilla, cinnamon, and lemon zest. Stir well.
Put the bread cubes and raisins in a large bowl. Pour the egg mixture over the bread cubes and allow to sit for 20 minutes.
Transfer the mixture to the buttered pan. Place the pan inside a larger pan and fill the larger pan halfway with water. Place in the oven and bake for 40 to 50 minutes, until puffed and golden. Remove from the oven, let cool slightly, cut into squares or circles, and serve, if desired, with a drizzle of cream.