Classic Slovenian Kruhov Narastek (Bread Pudding) with Brown Sugar Butter Sauce
Kruhov narastek is one of those quiet Slovenian dishes that lives in memory more than in written recipes. Made to use up day-old bread, it was about warmth, simplicity, and gathering around the table.
This version stays true to the soul of the classic, but leans into a modern, cozy dessert style. Soft brioche replaces simple white bread, brown sugar adds a deeper caramel warmth, and instead of the traditional vanilla sauce, it’s finished with a rich brown sugar butter sauce.
Ingredients
Bread Pudding Ingredients
- 6–8 slices brioche (or white bread), cut into 1-inch cubes
- Turbinado or coarse sugar, for topping
- Vanilla ice cream & flaky sea salt, for serving
Custard Ingredients
- ¾ cup buttermilk (or whole milk)
- ¾ cup heavy (whipping) cream
- 3 Tbsp’s brown sugar
- 3 Tbsp’s granulated sugar
- 1 tsp vanilla or package of vanilla sugar
- 1 tsp cinnamon
- Pinch of salt
- 3 eggs
- 1½ Tbsp melted butter
Brown Sugar Butter Sauce Ingredients
- ½ cup butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup buttermilk
- 1 tsp vanilla
- ½ tsp baking soda
Instructions
Step 1: Prepare the bread — Preheat the oven to 175°C (350°F). Grease and line a 9×5-inch baking pan. If the bread isn’t already dry, spread the cubes on a tray and toast for 7–10 minutes, just until lightly golden.
Step 2: Make the custard — In a bowl, whisk together buttermilk, cream, both sugars, vanilla, cinnamon, and salt. Add the eggs and melted butter and whisk until smooth and well combined.
Step 3: Assemble & rest — Place the bread cubes into the prepared pan. Pour the custard evenly over the bread, pressing gently so everything is soaked. Sprinkle with coarse sugar if using. Let rest for 30 minutes at room temperature — or refrigerate overnight for a richer texture.
*if the bread is fresh, place it into a 400 degree oven for 7-10 minutes.
Step 4: Bake for 45–55 minutes, until the top is golden and the center is just slightly wobbly. It should feel soft and custardy inside.
Step 5: In a saucepan, melt butter with both sugars and buttermilk over medium heat. Bring to a gentle boil and simmer for 2–3 minutes. Remove from heat and whisk in vanilla and baking soda — it will foam make sure that the pot you are using has tall sides.
Step 6: Slice the kruhov narastek while warm. Drizzle generously with the brown sugar butter sauce. Top with vanilla ice cream and a pinch of flaky sea salt.
Tips & Notes
- Traditionally, kruhov narastek is served with vanilla sauce or a dusting of sugar. This version is slightly richer, but still rooted in tradition.
- Buttermilk substitution: Use kislo mleko or plain yogurt thinned with milk.
- Bread alternatives: Day-old rolls or simple white bread work perfectly if brioche isn’t available.
- For deeper flavour, let the bread soak in the custard overnight in the fridge.
There is something quietly beautiful about kruhov narastek. It is not a dish of extravagance — turning simple, humble ingredients into something that gathers people together. Every bite carries the warmth of home, the memory of a stara mama’s kitchen, and the joy of sharing.
May this modern twist bring a little sweetness to your table, and remind you that the simplest meals often hold the deepest love.
Na zdravje in dober tek! 🤍