Doodh Wali Bread | Bread & Butter Pudding Eggless
Doodh Wali Bread is an eggless Indian style take on the classic bread and butter pudding, made by soaking bread slices in a rich, sweetened milk mixture flavored with cardamom, saffron, and dry fruits. Baked or cooked until soft and golden, this comforting dessert is creamy, mildly spiced, and perfect for festivals, family dinners, or when you want to transform simple ingredients into a delicious treat.
Ingredients
- Butter – 1½ tbsp
- Bread – 2 slices
- Sugar – 3 Tbsp
- Milk – ¾ cup
- Milk – 1 cup
- Custard powder – 1½ tsp
- Tutti Frutti – handful
- Almonds chopped – 1tbsp
- Pista chopped – 1 tbsp
- Mint – few sprigs
Instructions
- Heat a thick bottom pan and melt butter. Take care that the butter does not brown. Add 2 slices of bread and after 2 secs turn them over so that both sides absorb the butter.On med to low heat toast the bread on both sides till crunchy and brown. Now lower the heat and add ¾ milk to it along with sugar. Using a spoon, sprinkle some milk from the pan onto the bread. Cook for a minute on low heat.
- In the meantime, mix together 1cup of milk with custard powder and whisk it. Pour this milk in the pan and on medium heat let the milk thicken. As the milk thickens, pour it over the bread using a spoon.
- One the milk is of coating consistency, turn off the heat. We do not need very thick custard and once it cools a bit it will get a bit thicker. Garnish with candied fruits (tutti Frutti), chopped nuts and mint sprig. You can serve this homemade comfort food dessert hot, warm or cold.
Notes
- Be careful to cook this recipe over medium heat on a thick bottom pan to avoid the base of bread burning.
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