Prep ahead & enjoy stress-free Ramzan mornings! This Breakfast Bread Pudding is soft, creamy, and made extra rich with Olper’s Milk — perfect for a wholesome start to your day.#HappyCookingToYou #FoodFusion #OlpersMilk #digitalammi
Written Recipe:https://bit.ly/3OzORId
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Serves: 7-8
Recipe in English
Ingredients:
-Anday (Eggs) 4
-Olper’s Cream ¾ Cup
-Bareek cheeni (Caster sugar) ½ Cup
-Elaichi powder (Cardamom powder) ½ tbs
-Iodized Himalayan pink salt ¼ tsp
-Olper’s milk 1 liter
-Vanilla essence 2 tsp
-Makhan (Butter) melted ½ Cup
-Mini bread roll as required
-Kishmish (Black raisins) 2 tbs or as required
-Badam (Almonds) chopped 10-15
Prepare Vanilla Custard Sauce
-Olper’s milk 1 & ½ Cup
-Vanilla custard powder ½ tbs
-Cornflour 1 tbs
-Olper’s Cream ⅓ Cup
-Bareek cheeni (Caster sugar) ¼ Cup
-Vanilla essence 1 tsp
-Iodized Himalayan pink salt 1 pinch
-Makhan (Butter) 1 tbs
-Icing sugar as required
Direction:
-In a bowl, add eggs, cream, caster sugar, cardamom powder, pink salt, milk, vanilla essence, melted butter & whisk well & set aside.
-Cut bread roll in 1 inch cubes & add in a baking pan (10×10 inches), pour prepared egg mixture.
-For prep-ahead cover with cling wrap & refrigerate for 6-8 hours.
-Before baking add black raisins, almonds, & place in a pre-heated baking oven & bake at 180 for 35-40 minutes with a lower grill.
-Take it out from the oven & bring it to warm.
Prepare Vanilla Custard Sauce:
-In a sauce pan, add milk, in a small bowl, add vanilla custard powder, cornflour, add 2 ladle of milk from sauce pan & mix well.
-Add cream in milk, caster sugar, vanilla essence, pink salt & whisk well. Turn on the flame.
-Bring it to simmer, add cornflour mixture & mix well & cook until slightly thickens.
-Add butter & mix well until butter melts down, turn off the flame, vanilla custard sauce is ready, let it slightly cool down.
-Pour vanilla custard sauce on bread pudding, garnish with icing sugar & serve!