[FONT=Verdana, Arial, Helvetica, sans-serif]Bread Pudding[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 loaf bread (small)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 lt milk[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 500 gms sugar[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 250 gms double cream[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 250 gms clarified butter[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 100 gms chopped and roasted cashewnuts[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 100 gms almonds (soaked and chopped fine)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 10 gm saffron[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 5 cardamom powdered[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Refrigerate and serve as dessert.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 loaf bread (small)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 1 lt milk[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 500 gms sugar[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 250 gms double cream[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 250 gms clarified butter[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 100 gms chopped and roasted cashewnuts[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 100 gms almonds (soaked and chopped fine)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 10 gm saffron[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] 5 cardamom powdered[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Refrigerate and serve as dessert.
[/FONT]
