Bread and butter pudding - eggless
Who has not faced the situation when you purchase a big pack of expensive bread, multigrain/added seeds etc only for the family to have a couple of slices on the day the pack was purchased and then never look at it again. Well, I have. We are not very heavy on bread consumption with only a pack coming in every other week or so. Even with that, the whole pack never gets consumed in one day and no one wants to eat bread again the next day.
On one such occasion, I decide to take the risk and make a pudding out of the bread.
Believe it or not, the entire casserole was finished in 10 mins!
Also, we realized this recipe wood work just as well if you wanted to present a slightly milder version of the Indian dessert Shahi tukda - which is overpoweringly sweet.
Served warm with a dallop of fresh whipped cream or vanilla icecream, this recipe makes a nice comfy dessert.
8-10 slices bread. Edges removed, each bread cut in 4 triangles ( 2 diagonal cuts across the centre)
1/2 cup brown sugar
1 tablespoon butter
1 cup full fat milk
2 spoonfuls custard powder
1/2 cup raisins and walnuts
1 teaspoon cinnamon powder
1 ripe banana - optional
Prepare the bread slices by removing the edges and cutting each bread into 4 triangle. If you are pressed for time you can just tear the bread into medium size crumbs
Heat milk in a heavy bottomed sauce pan. Add butter and sugar. Stir lightly till all sugar dissolves.
Remove from heat and stir in the custard powder till it is mixed in. Do not cook the custard at this stage. Add cinnamon powder.
Now dip each slice of bread in this mixture and place in the baking dish
You could layer up all the bread slices in this manner or add a layer of bananas like i did in the centre.
Remember to add more than half of the nuts and raisins in between the layers and spare only a few for the top.
Bake for about 30-35 mins.
Slice and serve warm