Indian Bread Pudding

Indian Bread Pudding


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About this recipe: This is a well known Hyderabadi dessert. It's made by soaking fried bread and nuts with milk, sugar and cardamom. It's very simple and goes down well at dinner parties. It's best eaten chilled.


Serves: 8 

  • 1 litre for deep frying
  • 8 slices white bread, crusts removed and cut into 4 squares
  • 4 tablespoons cashews
  • 4 tablespoons flaked almonds
  • 2 tablespoons pistachio nuts
  • 300ml whole milk
  • 5 tablespoons evaporated milk
  • 150g caster sugar
  • 1 teaspoon ground cardamom
  • 1 pinch saffron

Prep:10min  ›  Cook:45min  ›  Extra time:2hr chilling  ›  Ready in:2hr55min 

  1. Heat oil in a deep fat fryer or large saucepan to 180 degrees C. Fry the bread slices in the hot oil until deep golden brown; drain on a plate lined with kitchen towels. Fry the cashews, almonds and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Roughly chop.
  2. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
  3. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

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