Bread-end Brown Butter Pudding

Bread-end Brown-butter Pudding

Preparing puddings from leftover crust ends of cut sandwich bread is a simple way of not wasting food. Freeze the bread in a ziploc and use as needed. Here there is about 3 cups worth of crusts. Flavouring it with all your favourite spices. Add some nuts and raisins for texture. Sweeten it to taste. And butter the dish very generously. It will be perfect each time.   

Bread-end brown-butter Pud.

Serves 6 to 8
8x5 inch baking dish
8 inch sq cake pan
Preheat the oven to 300F

2 tbsp salted butter
2 cups whole milk
1/2 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp cardamom powder
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon powder
1/2 cup almonds and raisins
1/3 cup brown butter

Lavishly butter the dish. place all the bread-ends. In a bowl mix the milk, sugar, eggs, vanilla and spices.
Pour it over evenly. Sprinkle with nuts and raisins.
Pour brown butter all over.
Place in the oven and bake for 30 minutes. There should be a wobble. Turn the oven off and leave it to set for another 30 minutes.
Serve with creme anglaise or Vanilla bean ice-cream


Tips
For a more decadent dessert add 1/2 tsp saffron and prepare it in half and half.
Substituting a cup of cream for a cup of milk is another option.

A cut serving of the pudding

Preparation to the pudding




To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.




Photo Credit : Niloufer Mavalvala