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Main Course

Hot Bread Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

1 Loaf Sliced bread
1/4 cup Sugar
1/2 Tin Milkmaid
3 cup Milk
1/2 cup Dry fruits Walnut, Almonds, etc — chopped
1/4 tsp Cinnamon powder (Karugapatta)
1/4 tsp Cardamom powder (Elakka)
2 tbsp Cornflour
1 tbsp Pistachios — chopped

Preparation

Step 1
Choose a casserole which will fit 4 slices of bread arranged in a square shape.
Step 2
Sprinkle a tsp of cornflour at the bottom of casserole. Set aside.
Step 3
Mix cornflour 1/2 cup cold milk till blended.
Step 4
Sprinkle cardamom and cinnamon over it. Set aside.
Step 5
Mix sugar in 1/2 cup warm milk till dissolved. Set aside.
Step 6
Heat remaining milk, boil till reduced to one cup.
Step 7
Add milkmaid, cornflour mixture and stir continuously.
Step 8
Cook till thick enough to coat back of spoon.
Step 9
Stir in chopped dryfruit except pistachios.
Step 10
Keep mixture aside, stirring frequently to avoid surface layer forming.
Step 11
Arrange 4 slices bread on dusted base of casserole.
Step 12
Sprinkle some sweet milk over bread slices.
Step 13
Spread onefourth of mixture on slices.
Step 14
Place another layer of bread slices, sprinkle some milk again.
Step 15
Repeat till all bread and mixture is used up, topping with mixture.
Step 16
Sprinkle pistachios, cool to room temperature.
Step 17
When completely cold, refrigerate for 1 hour.
Step 18
Bake in preheated oven, till top layer becomes a light golden.
Step 19
Serve while still hot as is with chocolate sauce/ with icecream scoops.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Hot Bread Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

1 Loaf Sliced bread
1/4 cup Sugar
1/2 Tin Milkmaid
3 cup Milk
1/2 cup Dry fruits Walnut, Almonds, etc — chopped
1/4 tsp Cinnamon powder (Karugapatta)
1/4 tsp Cardamom powder (Elakka)
2 tbsp Cornflour
1 tbsp Pistachios — chopped

Preparation

Step 1
Choose a casserole which will fit 4 slices of bread arranged in a square shape.
Step 2
Sprinkle a tsp of cornflour at the bottom of casserole. Set aside.
Step 3
Mix cornflour 1/2 cup cold milk till blended.
Step 4
Sprinkle cardamom and cinnamon over it. Set aside.
Step 5
Mix sugar in 1/2 cup warm milk till dissolved. Set aside.
Step 6
Heat remaining milk, boil till reduced to one cup.
Step 7
Add milkmaid, cornflour mixture and stir continuously.
Step 8
Cook till thick enough to coat back of spoon.
Step 9
Stir in chopped dryfruit except pistachios.
Step 10
Keep mixture aside, stirring frequently to avoid surface layer forming.
Step 11
Arrange 4 slices bread on dusted base of casserole.
Step 12
Sprinkle some sweet milk over bread slices.
Step 13
Spread onefourth of mixture on slices.
Step 14
Place another layer of bread slices, sprinkle some milk again.
Step 15
Repeat till all bread and mixture is used up, topping with mixture.
Step 16
Sprinkle pistachios, cool to room temperature.
Step 17
When completely cold, refrigerate for 1 hour.
Step 18
Bake in preheated oven, till top layer becomes a light golden.
Step 19
Serve while still hot as is with chocolate sauce/ with icecream scoops.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.