Bread Pudding With Nuts And Saffron
A rich, saffron-infused bread pudding loaded with almonds, pistachios, raisins, and pomegranate seeds, finished with a drizzle of ghee or syrup.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 9g
comfortingfestiveIndianvegetariandairysoftmoistcrunchy
Ingredients
- 6 slices sliced bread
- 2 cups milk
- ¼ teaspoon saffron threads
- ½ cup sugar
- 2 tablespoons ghee
- ¼ cup almonds
- ¼ cup pistachios
- ¼ cup raisins
- ¼ cup pomegranate seeds
Instructions
- 1
Warm milk with saffron and sugar until dissolved; set aside.
- 2
Toast bread slices in ghee until golden on both sides.
- 3
Layer bread in a baking dish, pouring saffron milk over each layer.
- 4
Sprinkle chopped almonds, pistachios, and raisins between layers.
- 5
Bake at 350°F for 20 minutes until set and top is lightly browned.
- 6
Garnish with pomegranate seeds and extra nuts before serving.
Tools you’ll need
- baking dish
- saucepan
- skillet
- knife
- cutting board
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