6bread slicesYou can use any leftover bread. I used my multigrain bread
7ozsweet condensed milk
2cupsmilkpreferably whole milk
a pinch saffron strands
2tspbutter to grease the baking pan
Preheat the oven to 350 degrees F.
Grease the bakeware with butter.
Remove the edges from the bread and chop them into small pieces. Add the chopped bread pieces to the greased bakeware.
Now microwave the milk for a minute and when it is lukewarm, add the condensed milk and corn starch (if using)and reheat for a minute.
Make sure the condensed milk and corn starch mixed well with the milk.
Add the cardamom powder and saffron to this milk mixture and let it sit for 10 minutes. And pour it slowly on the bread.
Add the raisins and nuts and bake it for 35 to 40 minutes or until the bread's top is golden brown.
Let it cool and serve warm. You can serve it along with ice cream also.
I did not use corn starch for this recipe, and the pudding is slightly runny but no compromise in taste.
I have used reduced-fat milk also, but I highly recommend whole milk. You can also use 1 cup of whole milk and 1 cup of heavy cream. If you use reduced-fat milk, make sure to use the corn starch or custard powder to thicken and prevent the milk from curdling.
Add nuts and raisins of your choice. Instead of cardamom and saffron, you can use pumpkin spice or all-spice or any flavorings of your choice.