The baby in our house keeps hunting for sweets in every nook and corner of the house .
So, I tried making Lebanese bread pudding with some changes to the original recipe.
I did not add the rose syrup and added a little bit of custard powder, whereas the original has only cornflour.
So, here it is:
For making sugar syrup:
Sugar – ½ cup
Water – 1 cup
Lemon juice – 2 Tsp
Combine together sugar and water and bring to boil. Reduce flame, add lemon juice and heat it for another 5 minutes. .
For making pudding:
Bread rusk – 20-24 (enough to make 2 layers in a pudding dish)
Milk – 500 ml
Corn flour – 4 Tbsp
Condensed milk – 300 ml
Fresh cream – 200 ml
Sugar – ¼ cup (more or less according to taste)
Custard powder - 4 tsp (I used vanilla )
1- In a dessert dish, make a layer of bread rusk and pour half of the sugar syrup all over.
2- Make another layer of bread rusk and pour the remaining sugar syrup over it.
3- Combine together milk and custard powder (or cornflour); without forming lumps, in a heavy bottom pan. Add condensed milk, fresh cream and sugar.
(Note: You can omit adding sugar If u don't like it too sweet)
4- Boil this mixture over medium flame, stirring continuously.
5-Cook for another 2 – 3 minutes reduce the flame it gets thick and remove from flame.
6- Pour this custard mixture evenly over the bread rusk layer. Sprinkle chopped pistachios /nuts /chocochips and let it set it in the refrigerator for about 4 – 5 hours.
Bread pudding is ready to be served!
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