Cardamom Bread Pudding!

Cardamom Bread Pudding!

A No Bake, No Egg, No pain only gain, one of the easiest & delicious drooling desserts ever!!!
This no-bake recipe is an innovate take on the Indian dessert called “shahi toast”, requires only a handful of ingredients and very little hands-on time. It does need to sit in the fridge overnight to achieve its creamy texture, so plan accordingly.
Here is the recipe,
2 (or 3) cups heavy cream
(Depending upon the quantity of bread)
4 Tbsp. sugar
1 tsp. ground cardamom, preferably freshly ground
2 Tbsp ghee
4 slices bread, cut into quarters and leftover bread crusts (approx 1 1/2 cup)
2 Tbsp each of coarsely
chopped Almonds & Cashews
1 tbsp of raisins
1/2 cup of condensed milk
In a saucepan, add cream & cook over medium heat, stirring constantly, until warmed through ~ 5 minutes. Remove from heat; add sugar + cardamom & stir until sugar is dissolved.
Set aside.
Heat ghee in a large skillet over medium-high until shimmering. Reduce heat, working in batches if needed, cook bread until golden brown & crisp, about 5 minutes per side.
Arrange the fried bread in a dish, drizzle the condensed milk & add raisins & half of the chopped nuts. Give the reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated. Cover with plastic wrap and chill at least 8 hours & up to 2 days.
Top bread pudding with the rest of the chopped nuts & a generous sprinkle of cardamom just before serving.
Enjoy chilled!
Original recipe by @bonappetitmag / @priyakrishna
An excellent dessert made with all the hard leftover bread & crusts which I always use to make bread crumbs but this sensational dessert is so easy & delicious 😋
I simply cannot recommend it enough.
Have a lovely Saturday people!
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