Indian · Dessert
Bread and Milk Pudding
A home-style Indian bread pudding where ghee-toasted bread soaks up a saffron-and-cardamom-scented milk custard, baked gently in a water bath until softly set, then finished with slivered pistachio and almond.
$2
15 minsPrep
28 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
209Calories
6.4gProtein
9.2gFat
26gCarbs
14.9gSugar
1.5gFiber
140mgSodium
68mgChol
3.6gSat Fat
195mgPotassium
103mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
English Ale
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Lightly brush bread pieces with the melted ghee on both sides.
2
In a bowl, warm the whole milk and steep the saffron strands in it for 5 minutes until fragrant and golden.
3
Whisk the beaten egg, sugar and ground cardamom into the warm saffron milk until the sugar dissolves.
4
Arrange the ghee-brushed bread pieces and raisins into 2 greased ramekins (180ml each), layering evenly.
5
Pour the milk and egg mixture over the bread in each ramekin, pressing gently so the bread soaks it up, and let sit for 10 minutes.
6
Place the ramekins in a deep baking tray and pour hot water halfway up their sides to create a water bath.
7
Bake at 160°C (325°F) for 25-30 minutes until just set with a slight wobble in the centre.
8
Remove from the water bath and cool for 10 minutes, then scatter slivered pistachio and almond over the top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g White Bread, torn into pieces,
- 90g90g Whole Milk, warmed,
- 30g30g Egg, beaten,
- 18g18g Sugar White,
- 6g6g Ghee, melted, for brushing bread,
- 1g1g Cardamom, ground,
- 0.1g0.1g Saffron, steeped in warm milk,
- 8g8g Raisin,
- 6g6g Pistachio, slivered, 1
- 5g5g Almond, slivered, 1
