Eid special Saffron-Infused Bread & Butter Pudding

Eid Mubarak to everyone who is celebrating this special day. My neighbour friend Maria and I became closer in the last two years with common stories surrounding our lives. Like most festivals Eid is all about the amazing feasts shared with loved ones. She sends over delicious Biryanis, Saalans and Sheer Kurma every year. This year I baked her a saffron-infused Bread and Butter pudding. This British classic becomes a festive special with all the aromatics that go into the custard base.

Here is the recipe:

Ingredients:
10 Bread slices (preferably a day old)
Butter – to butter the slices and grease the pan
350 ml single cream
250 ml milk
60gms + 30gms Sugar
4 medium eggs + one yolk
1 tsp each of cinnamon and cardamom powders
Rose Essence
Lemon zest
Saffron Strands
Raisins, Sultanas, Dried Cranberries, Pistachios

Method:

For the Saffron custard:
– Heat the cream and milk on a low temperature with saffron strands and the cardamom and cinnamon powders.
– Beat the eggs with castor sugar till pale. If you are using the regular Indian sugar add it to the milk as it doesn’t dissolve well with the eggs.
– Now add the heated cream and milk mix to the beaten eggs while continuously whisking the eggs.
– To this custard, add lemon zest and rose essence.

For the pudding:
– Grease the baking dish generously with butter
– Cut the sides of the bread slices and butter both sides. Cut into two halfs
– Arrange them on the baking dish
– Now pour the above saffron custard into the dish and let it sit for around 20 mins so that the bread soaks up some of the liquid.
– Meanwhile, preheat the oven to 160 degrees C.
– Top the pudding with raisins,sultanas and dried cranberries. Sprinkle some sugar and bake for 40 mins.
– After 40 mins shift the baking dish into the top rack, crank up the oven temperature to the highest and grill the top to further brown it for just 2-3 minutes.
– Take it out infuse it with a simple saffron syrup. For the syrup boil 30gms sugar + 30ml water. Add some saffron strands and continue cooking till one-string consistency. Switch off the flame and add some lemon zest and rose essence to this as well.
– Decorate with pistachios and rose petals for the Eid look. Serve warm.

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