In our household bread pudding is a staple, a favourite and to win over my dad you just have to make bread pudding.
I entered the Spar cookoff with my Grans recipe and came in 3rd.
Bread pudding runs through my veins.
Bread puddings base consists of eggs, a lot of eggs, 6 to be exact and since my mum became a vegetarian, I very seldom make it.
I am always on the lookout for eggless versions of the dish.
I came across this recipe in on the new Indian cookbooks I recently purchased and at first I was not really that keen to try it out.
Simple because it required me to blitz grated coconut and water to create a paste.
Whoever has tried blitzing the two ingredients together will know what a night mare it is to clean let alone get out of the food processor to use in the recipe. There is coconut everywhere, it gets stuck on every possible surface of the blade and it looks like damp tissue paper that got crumbled up, to tell you the truth it also feels like that.
Makes me feel sick just thinking about that texture.
But I decided to give it a try anyway. I heard that washing dishes was therapeutic, so what was one more toilet paper clad food processor to wash going to do?
Another nightmare was trying to get the soaked poppy seeds drained, more stuck on the sieve than what actually went back into the bowl. I seriously want to meet the people who can drain poppy seeds without getting a single poppy seed stuck on the sieve. Drop me a line urgently I need desperately to know your secret.
With all the negativity around the prepping of this dish, the dish itself was awesome, mind blowing even if I should say so myself.
I really did not expect the dish to come the way it did, I really thought it would be a flop but surprisingly enough it was not. Served with warm custard it was a hit.
My dad took the left overs with him to work and it was enjoyed by all and polished off before anyone could ask for seconds. That is a good sign in my book. Even my mother enjoyed it and she on the whole is not a huge bread pudding fan.
- 16 x slices of bread, cubed.
- 1 x cup grated coconut.
- 2 x tbsp. poppy seeds, soaked in water for 30 minutes and drained.
- 4 x cardamom pods.
- ¾ x cups water.
- 65g x jaggery.
- 2 x cup milk.
- Sliced almonds.
- A few strands of saffron.
- Blitz together the poppy seeds, coconut, cardamom pods and ½ cup water.
- In a pan, add the ¼ cup water and jaggery.
- Cook till the jaggery has dissolved and the mixture comes to the boil.
- Pour in the coconut mixture and give it a good stir.
- Allow the mixture to come to the boil.
- Add in the milk and saffron strands and allow the mixture to boil and start to thicken.
- Arrange the bread cubes in a greased oven proof dish.
- Sprinkle over the almonds and raisons.
- Pour over the milk mixture and using the back of a spoon, gentle press down the bread so that all the cubes get soaked with the milk mixture.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the top is toasted golden brown.
- Serve with warmed custard.