I find a bread and butter pudding very comforting, rich and delicious; all at the same time. Soft custardy middle and dark and crispy edges! Everyone has their own version of it to use up all that stale bread, brioche or even croissants (hello #bestovers) and the fact that the recipe is so forgiving makes it even more exciting, doesn’t it?In India, we have something called the “Shahi Tukda” which is our bread and butter pudding of sorts. The flavours of that are an inspiration for this. Typically made with deep-fried pieces of breads, this one here, is baked in cream much like the bread and butter pudding but has the flavours that I grew up with, namely cardamom. Also, instead of the usual choco-chips or marmalade that you might expect, I have used pistachios and almonds which were another must whenever my mum would make us a shahi tukda. So perfect for Diwali, when you have loads of other things to cook and attend to; this one practically cooks by itself in your trusty oven. We like it dark and toasty on the top but go with how you like it.Indian spiced Bread and Butter Pudding.Serves 4-6
- 8 slices of bread, crusts removed
- 40 grams of unsalted butter
- 1 tin of cream (170 grams)
- 180 grams condensed milk (or more if you would prefer it sweeter)
- 2 eggs, beaten
- 1 tsp cardamom powder
- 25 grams almonds, flaked and extra for garnish
- 25 grams pistachios, sliced and extra for garnish
- A handful of rose petals (optional)
- Preheat the oven to 150 degrees Celsius and grease your baking dish with butter.
- Butter each slice of bread on either side and cut each one into nine small pieces (You can also simply cut it into halves or make triangles but I like having them as bite-sized pieces)
- Arrange half the bread in the prepared dish and sprinkle half the pistachios and almonds.
- Now layer the rest of the bread and sprinkle the rest of the pistachios and almonds on top.
- In a large bowl, combine cream, condensed milk, beaten eggs, and cardamom powder. Mix well.
- Pour this mix over the bread and nuts.
- Bake for 30 minutes until golden and adorn it with more pistachios, almonds and rose petals if you like. Enjoy hot or cold.
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