Sunday, March 24, 2013

Shahi Tukray - Royal Bread Pudding

Posted by - Dixya @ Food, Pleasure, and Health

Shahi Tukray aka Royal bread pudding is very traditional, true Royal indulgence dating back to Mughal Empire's era. I am not a big fan of any desi dessert but I have a huge sweet tooth and big heart for this particular one.

Typically, a piece of toast is deep fried in ghee (clarified butter), soaked in heavy cream or full-fat milk infused with saffron thread, sugar, & topped with nuts/dried fruits. 

I re-created skinny version by using tea rusk (toasted bread can also be used) rather than frying bread. Also,I skipped heavy cream/whole milk and I opted almond-milk..but feel free to use whatever milk you regularly drink.

This is not your Royal decadent shahi turkay but it's really good-taste and texture wise. My parents, who are pretty serious about their dessert were also pleased with the final result. And me, I ate three pieces happily in one sitting with way less calories and fats. 

Skinny Shahi Tukray

8 tea rusks
1.5 cup milk
1/4 cup sugar
2 tablespoon condensed milk
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
handful chopped almond (or pistachios)

-Arrange tea rusks in a small tray and keep it aside.
-In a small sauce pan, over medium heat, warm milk, sugar, condensed milk. Add cinnamon and cardamom and stir them Allow it to thicken for about 10 minutes.
-Remove it from heat. Allow it to cool for 5-10 minutes.
-Gently pour it over tea rusks, making sure it covers the bread.
-Leave it in the refrigerator for an hour or so.
-Serve it with chopped almond.

Tuesday, March 12, 2013

Caramel Croissant Bread Pudding

Posted by -Rhonda's Saucy Adventures
I am so happy "Have The Cake," March challenge is BREAD PUDDING. 
  Sometimes I top my bread pudding with caramel ice cream topping, so I thought I would create a recipe with caramel topping in the recipe. I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.
 Click here to see all the recipes I have tried.

14 croissants (medium size)
6 large eggs
1 cup sugar
4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract
1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

  1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
  2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
  3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
  4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan. Because~I don't have anything that fit my cast iron pan.
  1. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan.
  2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead. I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try. I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together. I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping. I really liked this and can't wait to let my family try it.

Saturday, March 2, 2013

March Challenge: Bread Pudding

Posted by - Rena

Happy March! Wow, February flew by. Thanks to our marshmallow challenge participants. They looked lovely and I'm sure tasted even better!

The challenge for March is bread pudding. It has taken me quite a long time to warm up to bread pudding and now I love it. There are so many possibilities for variations on the classic recipe. I'm excited to see what you come up with.

Happy baking!

photo from