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A rich bread pudding recipe with dry fruits, flavored with cardamom.
Total servings: 4
Preperation time: 2.5 hours
Best for: All
How to serve: Cold
Full cream Milk 1 Litre
Bread slices 6
Sugar 5 TBS
Green Cardemon 4-6
Oil for frying
Cream 1 cup
Almonds 1TBS (soak in water for 1 hour and peel)
Pistachios 1 TBS
In a heavy based pan melt the sugar with cardemom seeds untill it turns light brown.
Reduce heat completely and add all the milk.
Keep stirring on low heat.
Cook for about two hours on low heat stirring occassionaly.
Add cream in between.
When the milk mixture is light pink in colour and reduced in quantity considerably, remove from heat and cool completely.
Cut each bread piece into two.
Heat oil and shallow fry to a golden colour.
Place bread pieces in a shallow dish.
Pour milk over to cover completely.
Decorate with chopped almonds and pistachios.
Place in refrigerator for at least two hours before serving so the exotic flavor sets in.