‘Shahi’ Bread Pudding

Post 1567 of 1734


For the Bread Pudding
14 slices of brioche bread (if brioche is not available use a thick cut white bread)
1/2 cup sunflower oil
3 tbsp butter
2 cups of heavy cream
1 cup of sugar
1 tsp ground green cardamom
Pinch of saffron
1 Cup of whole milk Ricotta

For the Pistachio Paste
2 cups of toasted Pistachios
1/2 cup corn syrup or
simple syrup
Pinch of cinnamon

Garnish: Whipped cream
Toasted almonds

Serves: 9 people
Prep Time: 1 hour

First prepare the pistachio paste. Place the toasted pistachios into the bowl of a SABA’S ‘SHAHI’ BREAD PUDDING food processor and grind for 3-5 minutes. It will start to become pasty. At this point continue for a few more minutes if needed. Once it becomes smooth, add the corn syrup or simple syrup and pinch of cinnamon and continue to blend for another 3-5 minutes until smooth. Set aside.

NOTE: This should not be overly sweet as the rest of the dessert is on the sweeter side, in turn balancing out all the ingredients.

Preheat the oven to 350oF. In a large sauté pan, heat 1-2 tbsp of sunflower oil and 1 tbsp of butter to a
medium temperature. Toast the bread in batches (making sure to add more oil and butter with each new batch), fit as many as you can into the pan (about 3 pieces), turning once to toast both sides.

Using a 2.5” cookie cutter, cut rounds out of the bread, you should get 2 pieces per slice (28 total). Now take nine of the rounds and spread a layer of the pistachio paste on one side. Next spread a layer of ricotta on top of the pistachio, then place them in a single layer on the bottom of a medium size baking tray (8”x8”x2”). Repeat the process of the pistachio paste and ricotta with another nine round slices and place them on top of the pieces in the try. Lastly add the final round on top of the stack (you will end up with one extra piece of bread).

Now make the sauce, in a medium size sauce pan bring the heavy cream, sugar, saffron, and cardamom to a slight boil and simmer for a few minutes at a low temperature. Next, pour the sauce over the bread stacks and place in the oven, uncovered for 30 minutes.

The dessert is ready when the sauce begins to bubble, remove from the oven, carefully scoop out the individual bread pudding stacks, ladle some sauce on top, then a dollop of whipped cream and toasted almonds, enjoy!

Recipe by: Chef Saba Wahid