Indian bread pudding

By Vijaya Selvaraju
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A traditional dessert to celebrate Diwali!



For the bread:

  • 6 slices white bread, crusts removed and each cut into 4 triangles
  • 4 tablespoons Ghee

For the syrup:

  • 1 cup white sugar
  • 2/3 cup water

For the cream:

  • 2 cups whole milk
  • 1/4 cup condensed milk
  • 2 teaspoon sugar
  • 1 pinch saffron
  • 1/4 teaspoon cardamom powder
  • 1/4 cup grated paneer

To garnish:

  • Slivered almonds
  • Chopped pistachios


  1. In a saucepan combine milk, condensed milk, and sugar. Cook on medium heat for 15 minutes until reduced and thickened. Remove from heat, and stir in saffron, cardamom, and paneer. Allow to completely cool to room temperature, and then chill in the fridge.
  2. Combine ingredients for syrup in a saucepan, and cook until all sugar has dissolved and syrup has slightly thickened.
  3. Brush bread with ghee on both sides, and pan fry on medium heat until golden and crispy.
  4. To assemble, pour cream onto the base of a plate. Dip toasted bread slices quickly into sugar syrup to coat on both sides, and arrange over cream. Pour more cream over the top of the bread, and garnish with almonds and pistachios. Enjoy! 


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