Indian bread pudding
Whip up this delicious Indian bread pudding with our recipe. It's the perfect dessert to make this Diwali.
Prep: 25 mins
Cook: 40 mins
Total: 1 hr 5 mins
Serves: 4
Ingredients
- 100g Ghee, plus extra for greasing
- 12 Slices of stale white bread, crusts removed
- 1L Whole milk
- 1 x 397g Tin condensed milk
- 150g Sugar, to taste
- Pinch of saffron, soaked in 2 tbsp milk
- 0.25 tsp Ground cardamom, or seeds from 2 pods, crushed
- 0.25 tsp Ground nutmeg (optional)
- 40g Almonds, roughly chopped
- 40g Raisins
Method
Step 1
Preheat your oven to 200°C/180°C fan/gas mark 4. Grease a baking dish with ghee.
Step 2
Cut the bread into triangles, spread all but 1 tsp of ghee over them, and arrange in the dish.
Step 3
In a mixing bowl, whisk together the milk, condensed milk and sugar until the sugar has dissolved. Add the saffron with its soaking milk, cardamom and nutmeg (if using) and mix well.
Step 4
Pour the milk mixture evenly over the bread pieces, making sure all the bread is soaked. Leave for about 10-15 minutes.
Step 5
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
Step 6
Heat the remaining ghee in a small pan over a medium heat and fry the almonds until golden. Turn the heat off and add the raisins. Cook in the residual heat for a minute, stirring constantly. Spoon over the pudding and serve warm or chilled.
Recipe from Indian 101 – Real Indian Recipes Made Simple by Karan Gokani. Published by Bluebird on 11th September (£28, hardback). Photography by Ola O. Smit.