Arabic Bread and Butter Pudding

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Arabic Bread and Butter Pudding

 

10 slices white bread, old (if you don't have old bread, toast fresh bread)

2 cups double cream, or single cream

4 cups milk

cardamom powder, (optional)

3 tablespoons rose water

5 teaspoons cornflour

1/2 cup sugar

1/2 cup pistachios, chopped

sugar syrup, (simple syrup)

2 cups sugar

1/2 teaspoon saffron thread

1/2 teaspoon cardamom powder

2/3 cup water

1/2 lemon, juice of

 

 

 

 

 

1. Cut the crusts off the bread.

2. Butter a glass dish and place the toast in the bottom of the dish. Make one

layer across the bottom of the dish then pour the sugar syrup over the bread.

3. In a sauce pan, pour the cream, 3 1/4 cups milk, sugar, cardamom, rosewater

and the sugar and keep stirring while bringing to boil. Make sure all the sugar

is dissolved.

4. Add cornflour to the remaining milk and stir until no lumps are left.

5. When the milk and cream mixture is boiling, add the cornflour mixture and

keep stirring until thick.

6. Pour mixture over the bread.

7. Make another layer with any remaining bread and decorate with the nuts.

8. Place in the fridge and leave to cool.

 

Serves 4

 

Source: Umm Adam for Recipezaar

Formatted by Chupa Babi: 07.10.08

 

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