Sweeten up your bread and indulge in it…
I wasn’t feeling that happy while making this dessert as my hubby being a gluten intolerant couldn’t enjoy it. I’d tried making gluten free bread once and I failed miserably, so didn’t quite dare trying it again. Yesterday, I was thinking of some ways to finish up the bread and making this bread pudding was the only idea that had hit me.
This recipe is inspired by the recipe for making “double ka meetha”, a popular Hyderabadi dessert. “Double ka meetha” means “twice the sweet” in hindi as the bread is sweetened up twice; first by dipping it in a sugar syrup and secondly by pouring sweetened thickened milk over it. I know it would taste heavenly after sweetening it up twice. Having born without a sweet tooth and being a health conscious person, I ended up making a healthy version of double ka meetha. This is definitely not the authentic way of making it as I skipped dipping the fried bread in sugar syrup, so I am just calling it as bread pudding or sweet bread.
If you want to empty the leftover bread or want to make a different dish with bread, try this one. Kids are going to indulge in it and adults are going to turn into kids. Easy to make and tastes delicious. If I can make a healthier version of something I would definitely go for it, sharing a healthier version of eggless bread pudding.
Bread pudding or Sweet Bread
Ingredients
- Bread slices, white or whole-wheat- 4
- Ghee, for shallow frying bread- 4 tbsp/batch or use more
- Milk, skim or whole- 1 1/2 cups
- Condenseed milk, sweetened (fat-free)- 150 ml or depending on your sweet level
- Saffron strands- 1/2 tsp ( soaked in 1 tbsp warm milk)
- Ghee, while cooking- 2 tbsp
- Pistachios, chopped- 3 tbsp
- Almonds, blanched and chopped- 3 tbsp
Instruction
- You could use 4 to 6 slices of bread, discard the sides of the bread and slice the bread into 4 pieces.
- Heat a large non-stick pan, add 2 tbsp ghee, place thee sliced bread on the ghee and pan fry till the bottom side turns golden brown.
- Add 2 tbsp more of ghee and flip it over, shallow fry till golden brown.
- You can add more ghee if you want.
- Remove from the pan and keep aside on a plate.
- Soak the saffron strands in 1 tbsp of warm milk.
- Heat a saucepan, add milk to it and let come to a slight boil.
- Add condensed milk to it, combine well and let milk come to a boil.
- Simmer the milk for a few minutes till it thickens.
- Remove from the heat and keep aside.
- Place the same non-stick pan used for shallow frying bread over medium heat, arrange the shallow fried bread slices on it.
- Pour the thickened milk + condensed milk over it.
- Add the soaked saffron strands over it.
- Drizzle the ghee over the bread slices.
- Using a flat spatula, gently combine the bread with the milk.
- Don’t over mix the bread with the milk, it would fall apart.
- You could gently stir it by swirling the pan.
- Let the milk come to a boil and thicken.
- Don’t let the milk dry out completely.
- Remove the pan from the heat.
- Transfer the bread pudding to a large bowl.
- Garnish with chopped pistachios and almonds.
- You can serve this warm or chilled.
- I prefer this to be chilled, let it cool down and refrigerate for an hour or so.
Tips:
- For a healthy version: use whole wheat bread, fat-free condensed milk and skim milk.
- You could use butter instead of ghee.
- Bread slices, white or whole-wheat- 4
- Ghee, for shallow frying bread- 4 tbsp/batch or use more
- Milk, skim or whole- 1½ cups
- Condenseed milk, sweetened (fat-free)- 150 ml or depending on your sweet level
- Saffron strands- ½ tsp ( soaked in 1 tbsp warm milk)
- Ghee, while cooking- 2 tbsp
- Pistachios, chopped- 3 tbsp
- Almonds, blanched and chopped- 3 tbsp
- You could use 4 to 6 slices of bread, discard the sides of the bread and slice the bread into 4 pieces.
- Heat a large non-stick pan, add 2 tbsp ghee, place the sliced bread on the ghee and pan fry till the bottom side turns golden brown.
- Add 2 tbsp more of ghee and flip it over, shallow fry till golden brown.
- You can add more ghee if you want.
- Remove from the pan and keep aside on a plate.
- Soak the saffron strands in 1 tbsp of warm milk.
- Heat a saucepan, add milk to it and let come to a slight boil.
- Add condensed milk to it, combine well and let milk come to a boil.
- Simmer the milk for a few minutes till it thickens.
- Remove from the heat and keep aside.
- Place the same non-stick pan used for shallow frying bread over medium heat, arrange the shallow fried bread slices on it.
- Pour the thickened milk + condensed milk over it.
- Add the soaked saffron strands over it.
- Drizzle the ghee over the bread slices.
- Using a flat spatula, gently combine the bread with the milk.
- Don't over mix the bread with the milk, it would fall apart.
- You could gently stir it by swirling the pan.
- Let the milk come to a boil and thicken.
- Don't let the milk dry out completely.
- Remove the pan from the heat.
- Transfer the bread pudding to a large bowl.
- Garnish with chopped pistachios and almonds.
- You can serve this warm or chilled.
- I prefer this to be chilled, let it cool down and refrigerate for an hour or so.
You could use butter instead of ghee.
