Half moon shaped indian bread pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Dried milk powder |
| 2 | tablespoons | Single cream; up to 3 |
| 2 | larges | Slic white bread |
| Oil for deep frying | ||
| 1 | 150 millilit cream milk | |
| 50 | grams | Caster sugar |
| 1 | Pinches saffron; pounded | |
| 2 | teaspoons | Unsalted pistachio nuts; chopped |
| Silver leaf; (optional) | ||
Directions
Mix the milk powder and cream together until you have a binding consistency. Cover and chill for 1-2 hours.
Trim off the crusts from the bread and cut them into half moon shapes or triangles.
Heat the oil in a wok or other suitable pan over a medium heat. Fry the slices of bread until they are well browned. Drain on absorbent paper.
In a separate pan, put the milk, sugar and saffron together and bring to simmering point. Add the fried bread and cook until the bread has absorbed all the milk.
Transfer the bread to a serving plate and spread the dried milk mixture over the top. If the mixture is hard, use a fork to break down the lump.
Garnish with the pistachio nuts and silver leaf (if using). Serve at room temperature.
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