Friday, 11 April 2014

Bread pudding - Stove top method

This bread pudding is done on stove on low heat settings. This is my mom's recipe. She makes this bread pudding for Eid. She deep fries bread slices in ghee (clarified butter ) and then adds them to the milk and condensed milk mixture. Mom's bread pudding will have tons of ghee floating on the top and it is the best tasting pudding you can ever have. It is absolutely fine to have pudding made of ghee for a special occasion, but definitely a 'no' for a everyday dessert. Hence , instead of deep frying bread I shallow fried on a pan with little ghee and it tastes divine.


4 Large bread slices ( I used sandwich breads)
2 Cups full cream milk
1/4 Cup Condensed Milk
1/2 Cup Sugar ( Adjust according to your taste )
1/4 Cup nuts of your choice
2 Tablespoon Raisins
2 Tablespoon Ghee / Clarified butter


1. Remove the crust of the bread and cut the bread diagonally into 4 triangles



2. In a frying pan over lowest heat setting, add 1 teaspoon ghee. When the ghee is hot, add nuts and fry them until they are golden. Add raisins also and fry until they plum up. Remove from the pan and drain them on a paper towel. Set aside
3. In the same pan, add 1 teaspoon ghee. Add 4  bread slices at a time and fry them until bread is nice golden color


4. Flip side and fry on the other side
5. Drain on a paper towel. Fry all the bread slices in batches of 4 and by adding 1 teaspoon ghee to the pan
6. In a sauce pan, add milk and bring it boil. Once it is boiled, reduce the flame to the lowest setting and add sugar. Mix well with a spoon
7. Add condensed milk to the milk and mix well
8. Now add fried bread pieces in the milk 4 at a time. Press the bread pieces gently in the milk so that they soak up milk



9. Add bread slices in batches and let them slow cook in milk for about 10 minutes
10. Bread will soak all milk and the pudding will get thicker eventually


11. Add fried nuts and raisins and mix well
12. Switch off flame and let the pudding cool for about 10  minutes
13. Serve warm. If you are not serving immediately, refrigerate. Just before serving, add 1/4 cup hot milk to the pudding and mix well and serve. Refrigerating the pudding will make it little dry, hence recommending to add hot milk


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