A full-course lunch never gets over without dessert. At least I need some sweets to grab at the very end of my meal. So, today I prepared Arabian Bread Pudding. As the name suggests, it’s nothing but an easy bread pudding recipe with condensed milk. But, the taste is exclusively mouthwatering. And, the recipe is super easy. Even if you are in a hurry, you may quickly prepare this.
Do you know, how it entered our kitchen? It was basically a leftover recipe. Europeans in the medieval age, used to make pudding using stale breads. This dish was brought to America by European settlers. And from then it leaped. It evolved under cultural influences. The same old bread pudding became a part of fine dining over a period of time. What a leap! It got huge popularity because of its simplicity. Whenever I have to prepare something to impress others and I have no time, I opt for this easy bread pudding recipe with condensed milk. Its ingredients do the wonder and I get the credit.
Let’s see how you too can prepare it.
Ingredients:
White bread – 8 pieces (Remove the brown parts from the sides)
Milk – 3 Cup (750 ml)
Custard powder – 3 Tablespoon
Sugar – ¼ Cup
Fresh cream – 1 Cup
Vanilla essence – ½ Teaspoon
Condensed milk – ¼ Cup
Pistachios – 1 Tablespoon (finely chopped)
Almonds – 1 Tablespoon (finely chopped)
Saffron – Some strands
Cherry (optional)
Procedure:
The custard milk:
Take out ¼ Cup of milk from the entire milk. Now mix the custard powder with this small portion of milk. This slurry will work as a custard mix.
Take the rest of the milk in a pot and bring it to a boil.
Add the custard mix along with sugar.
Boil it while continuously stirring.
Turn off the burner as soon as the milk thickens.
Cool it down to room temperature.
The cream top:
Take the fresh cream in a bowl. Add condensed milk to it along with vanilla essence.
Gently whisk.
Keep it in the fridge to become chilled.
Assembling the pudding:
Take a glass tray where you want to set your pudding. I have used individual bowls for individual servings.
Now lay bread slices inside the tray. Cut off the brown sides beforehand.
Nicely lace it with the custard milk followed by the cream mix. You should completely cover the bread slices.
Sprinkle the almonds, pistachios, and saffron.
Repeat the layers for one more time.
You may garnish it with fresh cherries too.
Now cover it with a soft plastic wrap. The wrap will prevent other smells from sticking to it.
Set it in the fridge for 3 to 4 hours. And, if you are in a hurry, place it in the freezer for ½ an hour. Don’t freeze it too long. We don’t want ice particles. We just need a chilled pudding to pamper our taste buds.
Your easy bread pudding recipe with condensed milk is ready.
Serve chilled.
Nutritional Value of Arabian Bread Pudding (200 g)
| Calorie | 306 Cal |
| Fat | 9.48 g |
| Carbohydrates | 46.52 g |
| Protein | 10.54 g |
| Cholesterol | 124mg |
| Sodium | 472 mg |
| Calcium | 238 mg |
| Iron | 2.4 mg |
| Potassium | 432 mg |
| Vitamin A | 130 mcg |
Conclusion:
Arabian Bread Pudding is a most likable dessert not only among adults, but it is even largely popular with kids too as it’s also visually very attractive. Just don’t tell them what’s inside. Let there be some secrets. Let them say, it’s only you in this world who can make it so yummy.
Read other Recipes here.