Royal Pakistani Saffron Bread Pudding

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A beloved Mughlai dessert from the royal kitchens of the subcontinent, this Pakistani bread pudding crowns lightly pan-fried bread with thick, saffron-scented milk and a scatter of pistachios. The bread soaks up the perfumed rabri-style milk until every bite is impossibly tender and aromatic. It is the kind of celebratory sweet that graces weddings, Eid tables, and afternoon tea spreads alike.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 49 gCarbs
• 2 gFiber
• 26 gSugar
• 11 gProtein
• 190 mgSodium
• 340 mgPotassium
• 220 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the bread base

• 8 slices white sandwich bread, crusts trimmed
• 3 tbsp ghee, plus extra for greasing
• 1/4 tsp fine salt

For the saffron-cardamom milk

• 4 cups (1 L) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 tsp saffron strands, bloomed in 2 tbsp warm milk
• 3/4 tsp green cardamom powder
• 1/2 tsp kewra water or 1/4 tsp rose water
• Pinch of fine salt

For the garnish

• 3 tbsp raw pistachios, blanched and slivered
• 2 tbsp blanched almonds, slivered
• A small pinch of saffron strands
• 1 tsp ghee, melted
• Silver leaf, optional

Directions

1. Trim the crusts from the bread and cut each slice diagonally into 2 triangles to make 16 pieces.
2. Heat the ghee in a wide skillet over medium heat and lightly fry the bread triangles in batches, about 45 seconds per side, until pale gold. Drain on paper towels.
3. Meanwhile, pour the milk into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat. Cook, stirring and scraping the sides often, for 22 to 28 minutes until reduced to about 2 1/2 cups and lightly thickened.
4. Stir in the sugar, salt, bloomed saffron, and cardamom powder. Simmer 3 to 4 minutes more until the sugar fully dissolves and the milk turns a pale, creamy gold. Off the heat, stir in the kewra or rose water.
5. Arrange the fried bread triangles in a single layer, slightly overlapping, in a greased 9-inch round baking dish. Pour the warm saffron milk evenly over the bread, press down gently so every piece soaks up the liquid, and let stand 10 minutes.
6. Scatter the pistachios and almonds over the top, drizzle with the melted ghee, and finish with a pinch of saffron strands.
7. Broil on low about 6 inches from the heat for 3 to 5 minutes until the surface is lightly caramelized and the nuts are golden (watch closely). Alternatively, bake in a preheated 350°F (175°C) oven for 12 to 15 minutes.
8. Let cool 10 minutes, top with silver leaf if using, and serve warm or at room temperature.

Cook’s Notes

• Day-old sandwich bread works best; very fresh bread can turn gummy in the milk.
• Kewra water is traditional and has a delicate floral note, but rose water is a fine substitute — use it sparingly as both are potent.
• The thickened milk can be prepared up to 2 days ahead and refrigerated; rewarm gently before pouring.
• For an even richer pudding, stir 2 tablespoons of evaporated milk or a few tablespoons of khoya into the reduced milk.
• The dish can be fully assembled a few hours in advance and broiled or baked right before serving.

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