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Hyderabadi Bread Pudding

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
175 min
SERVINGS
8 servings
Dessert Indian
Hyderabadi Bread Pudding
Ingredients
  • 1 quart oil for deep frying
  • 8 slices white bread, crusts removed and cut into 4 squares
  • 1/4 cup cashews
  • 1/4 cup sliced almonds
  • 2 tablespoons pistachio nuts
  • 1 1/4 cups whole milk
  • 5 tablespoons evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cardamom
  • 1 pinch saffron
Instructions
1
Preheat the oil in a deep-frying vessel or large cooking pot to 350 degrees Fahrenheit (175 degrees Celsius).
2
Fry the bread slices in the scorching hot oil until they become deeply immersed and acquire a rich, golden hue; transfer them to a plate lined with paper towels for draining excess oil.
3
Fry the cashews, almonds, and pistachio nuts in the same hot oil until they turn a deep golden color; carefully lift them out of the oil and set them aside to cool down.
4
Chop the nuts roughly, leaving some texture intact.
5
Heat the milk in a thick-walled pan over medium-low heat until it reaches a gentle boil; continue boiling the milk until its volume has reduced by roughly half.
6
Pour the evaporated milk into the pan and add sugar, ground cardamom, and saffron; let these ingredients simmer together for 5 to 10 minutes.
7
Remove the pan from heat and allow it to cool completely, bringing all its contents to room temperature.
8
Arrange the fried bread pieces in a shallow dish that is large enough to accommodate them in a single layer, allowing for even coverage.
9
Pour the milk mixture evenly over the bread pieces, making sure they are well-coated.
10
Scatter the chopped nuts over the bread pieces in a uniform manner, creating a visually appealing layering effect.
11
Refrigerate the assembled dish until it has chilled completely, typically within 1 to 2 hours.