I cannot believe I haven’t had a bread pudding in so long! An authentic Shahi Tukra to be precise. The one mom made for my dad, sister and I as a weekend after-lunch treat to be eaten chilled during the summer and warm over the winter months. I personally have always loved the pudding warm – the strong sweet scent of saffron mingled with bread melting in and releasing it’s own aroma. As children we couldn’t wait to taste it. And I know a good bread pudding means nostalgia for a lot of us.

To think of this bread pudding as my mom’s replica of Shahi Tukra would be an over statement. She’d gracefully prepare rabri in her true Hyderabadi style although she simultaneously cooked meals for all of us. I fail to understand how moms make it look all so easy while I struggle to sneak in a dessert during our regular days! I can never reproduce the one she made though I do my own version now. And the best is, it is incredibly easy to do so except that only skimming the milk takes a longer time than the whole dessert put together.

Whatever the occasion, this most humble dessert becomes our number one indulgence when we are missing home, savoring each and every bite. I also love to make this when entertaining at home because it can be prepared ahead of time and freeze so well. It really is soul satisfying and best when shared.

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And we all know how good that stale bread can be put to use – well don’t forget this bread pudding is one of them.

Saffron Bread Pudding

  • Servings: 4 people
  • Difficulty: Easy
  • Print

Ingredients :

  • Stale bread slices – 10
  • Fresh milk – 500 ml
  • Crushed cardamom – 1/2 tsp
  • Saffron strands – 1/4 tsp
  • Sugar – 1 cup {1/2 and 1/2}
  • Mixed nuts – optional
  • Unsalted butter – 1 tbsp

Method :

  • Start by preparing rabri, because it takes the longest. In a pot boil the milk and reduce heat. Add 1/2 cup sugar and crushed saffron. Keep stirring until it reaches a thick consistency. Approx for 30 minutes.
  • In another pot, add half cup sugar and half cup water. Make one thread consistency thick syrup. Let cool.
  • Spread butter on each slice of bread and toast them well on both the sides. This can be either done in an oven, toaster or pan. Cut them half in triangles.
  • In a serving dish, layer 10 triangles overlapping each other. Pour half the thick syrup and let the bread absorb it. After a minute, drizzle half the saffron milk mixture. Repeat with remaining bread creating two layers. Sprinkle generous amount of nuts or raisins.
  • Serve warm or chilled.

Notes – I make this dessert lighter but add fresh or double cream in the milk if you like.

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