Arabic Bread Pudding

This is a very simple dessert. Even though it is rich, it contains neither eggs nor butter. It need not be baked too. Sooo amazingly easy but my guarantee, its super delicious.

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Learnt this recipe from my sweet friend Najma during college times. Tried it at home, all loved it and it stayed forever in the family.

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If you guys have left over bread at home, use it up for this pudding. Do try this and let me know how it turned out. 😊

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Recipe courtesy: Najma Mohamed Ali

9 slices bread
2 cups milk
1 cup sweetened condensed milk
2 level tsp cornflour

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1 tsp rose water
1 tsp orange blossom water
380g thick cream
1/4 cup chopped pistachios
1/4 cup chopped almond or flakes

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1. Cut the sides off the bread and toast the bread slices well.
2. Mix the cornflour with a little cold milk and keep aside.
3. Boil the remaining milk with condensed milk. Add the cornflour mixture and let it boil till the milk becomes little thick.
4. Turn off the heat and pour in rose water and orange blossom water.

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Assembly:

Pour a little milk mixture in a square dish.

Place the bread slices on top of the milk.

Pour little milk mix over the bread.

Spread half of the cream on top of this.

Sprinkle half of the pistachios and almonds each.

Pour a little milk mixture on top of this.

Place the bread, then little milk mix and then the cream.

Pour the remaining milk mixture, add the nuts and sprinkle rose water and jasmine water.

Refrigerate for a minimum of 4-5 hours or preferably overnight.

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Notes:

✔Use stale bread so that it will soak up the milk well.
✔ If you didn’t get orange blossom water or if you don’t like the smell of it just use the rose water alone.

 

Arabic Bread Pudding
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INGREDIENTS
  1. 9 slices bread
  2. 2 cups milk
  3. 1 cup sweetened condensed milk
  4. 2 level tsp cornflour
  5. 1 tsp rose water
  6. 1 tsp orange blossom water
  7. 380g thick cream
  8. 1/4 cup chopped pistachios
  9. 1/4 cup chopped almond or flakes
DIRECTIONS
  1. Cut the sides off the bread and toast the bread slices well.
  2. Mix the cornflour with a little cold milk and keep aside.
  3. Boil the remaining milk with condensed milk. Add the cornflour mixture and let it boil till the milk becomes little thick.
  4. Turn off the heat and pour in rose water and orange blossom water.
Assembly
  1. Pour a little milk mixture in a square dish.
  2. Place the bread slices on top of the milk.
  3. Pour little milk mix over the bread.
  4. Spread half of the cream on top of this.
  5. Sprinkle half of the pistachios and almonds each.
  6. Pour a little milk mixture on top of this.
  7. Place the bread, then little milk mix and then the cream.
  8. Pour the remaining milk mixture, add the nuts and sprinkle rose water and jasmine water.
  9. Refrigerate for a minimum of 4-5 hours or preferably overnight.
Notes
  1. ✔Use stale bread so that it will soak up the milk well.
  2. ✔ If you didn’t get orange blossom water or if you don’t like the smell of it just use the rose water alone.
Savory&SweetFood https://savoryandsweetfood.com/

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30 thoughts on “Arabic Bread Pudding

    1. Thanks lekshmi! Hmmm its neither cooking cream nor whipping cream. This one is known as thick cream itself. I usually get the kdd brand which comes in a gold color tiny box. Or else you can use puck thick cream. If you didnt get either of these just use the nestle cream.

  1. Hi… I’m just trying this yummy bread pudding now.. 1 question.. should we cool the milk after boil, before pouring into the mould ???

  2. Thankuuuuuuuuuuuu dear thanku so much………great and awesome……u r nicely instructing step by step…soooo thanks….one doubt if dint use rose water ,wont it taste good…..bcoz i dont hav time to go out and buy it……

  3. Hey Sadia!!!!!!i made d way just as u did witout sugar but jst tht my milk mix was lil runny……yet so tasty,………..all lovd it…..thnq so much!!!!!!!!

    1. 🙂 so glad that everyone liked it. 🙂
      But next time you make this, if you feel the milk mixture is runny just add in a tsp or half more of cornflour. And don’t forget to boil it till it thickens a bit.

  4. evn tho it was runny its soooo yuuummmyyy yaarrrrrrr……..lovd it a lot……………actualy wil d bread absorb all d milk………nyway m gona make it again………lovd it a lot………..i tried ur honey glazed prawns,veg kurma…….so gud……….:)

    1. 🙂 ok! Relieved! Hmm the bread will absorb almost all the milk, but not fully. The longer you refrigerate it, the more it will absorb.
      Sooo happy that you are liking the recipes. Feeling encouraged! 🙂

  5. Year Sadia!

    Your recipes and clicks look so divine! Want to try this out but a small doubt please ! By thick cream is the one in refrigerated section or the canned ones please. Here in teh UK we get thick cream which is fresh but also a canned variety like nestle brand .kindly confirm so I can make this for my family. Next on my list is your shashi Tukra!

    1. Thank you Priety for the lovely comment. 🙂
      Get the thick cream in the refrigerated section, not the nestle canned one. Hope you and your family will love the dessert. 🙂

    1. Thank you! Shehzana, if you are making this particular Arabic dessert, you can make it a day in advance. It would taste better if you keep it in the fridge longer.

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