Indian Bread Pudding with Cardamom Sauce
Indian Bread Pudding with Cardamom Sauce might be just the Indian recipe you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 194 calories, 6g of protein, and 11g of fat per serving. Only Head to the store and pick up butter, sugar, pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a very affordable dessert.
To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter.
Bake at 400 for 8 minutes or until toasted.
Remove bread from oven; cool 5 minutes on a wire rack.
Cut each slice into 4 squares. Arrange squares in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.
Combine evaporated milk, 3 tablespoons sugar, and rose-flower water, if desired, stirring well with a whisk.
Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
Bake pudding, covered, at 350 for 15 minutes.
To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk.
Heat whole milk in a small, heavy saucepan over medium heat to 180 or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
Remove from heat; stir in cardamom.
Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.