French Roll Bread Pudding

Serves: 4
Total Calories: 1,585


1/4 cup Dessert Masala
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon ground green cardamom seeds
2 to 3 cups peanut oil for deep-frying
1 pound long French bread or rolls, cut into 2-by-1-inch pieces
1 cup water
1 cup sugar
4 to 6 (4-inch) silver leaves


1. Prepare the dessert masala. Place the evaporated milk in a large microwave-safe bowl and cook on high power 4 minutes, to reduce the milk by about a third. Mix in the condensed milk and cook another 4 minutes on high power. Remove from the microwave and mix in the cardamom seeds.

2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a piece of bread dropped into the hot oil rises to the top after 15 to 20 seconds. Add the bread pieces, in 2 or 3 batches, and fry, turning each piece until crisp and golden, about 1 minute per batch. Transfer to paper towels to drain.

3. Combine the water and sugar in a small saucepan and boil over high heat, 2 to 3 minutes. Keep the pan on low heat and, using tongs, dip each fried piece of bread in the sugar syrup and transfer to a serving platter. Arrange all the pieces in an overlapping manner, making a mound or plateau.

4. Pour the thickened milk mixture evenly over the mound in a thin stream, making sure all the pieces are covered. Garnish with silver leaves and dessert masala. Cover with plastic wrap, refrigerate at least 4 hours, and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,585
Calories from Fat: 1,095

This French Roll Bread Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Desserts
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