Peshawari Bread and Butter Pudding (6-8)

An inspired combination of flavours from ” Desi Kitchen” by Sarah Woods. She developed this recipe with Eid in mind. I can’t think of a better way to break a fast!

Peshawari Bread and Butter Pudding (6-8)
Print Recipe
Peshawari Bread and Butter Pudding (6-8)
Print Recipe
  1. Set your oven to 160°C fan.Grease a 1 litre ceramic pie dish or similar with butter. Butter the sliced bread on both sides and cut diagonally into quarters, so you have little triangles.
  2. Arrange these in your dish, overlapping and ensuring you have lots of pointy bits sticking up, as these will go lovely and crispy during baking. Don't remove the crusts, as these go EXTRA crispy.
  3. Scatter the sultanas, coconut flakes and almond flakes all over, tucking them into the crevices to prevent them burning during baking – though I do like a few gnarly sultanas and toasted nuts in my pudding, I confess.
  4. Make the custard by whisking the milk, cream, caster sugar, eggs, orange zest and rose water together. Pour over the bread. Allow to soak for 30 minutes .
  5. Sprinkle all over with demerara sugar and a little grated nutmeg, if using. Bake in the middle of the oven for 30–40 minutes, or until crisp and golden on the top and the custard has set.
  6. Serve with honey drizzled figs, and cream or custard.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *