If you have a sweet craving that feels comforting yet unique, this Bread Kheer Recipe will quickly become your favorite indulgence. This Indian-inspired dessert transforms everyday bread like croissants and rusks into a luscious, creamy pudding infused with aromatic cardamom, saffron, and crunchy nuts. It’s an absolute treat to savor warm or chilled, boasting a rich texture and a delicate sweetness that feels both nostalgic and festive. Whether you’re serving it for a special occasion or simply as a cozy finish to dinner, this Bread Kheer Recipe elevates humble ingredients into something truly magical.
Ingredients You’ll Need
Gathering the right ingredients for this Bread Kheer Recipe is delightfully straightforward. Each component plays a key role in building the dish’s creamy texture, complex flavor, and inviting aroma, making the final result irresistibly delicious.
- Whole Milk (1 litre): Provides the creamy base essential for richness and smoothness.
- Half and Half (1 litre): Adds extra creaminess and balances the milk for a velvety finish.
- Plain Croissants (3): These buttery pastries soak up the milk beautifully, lending subtle sweetness and texture.
- Tea Rusks (5): Adds a slightly crunchy bite that softens perfectly while cooking; make sure not to use cake rusks.
- Cardamoms (6, crushed or 1 tsp powder): Imparts a warm, fragrant spice that’s signature to traditional kheer.
- Saffron (1 pinch): Infuses a gorgeous golden hue and delicate floral notes.
- Sugar (1 cup): Sweetens the dish just right, balancing the creamy and spiced flavors.
- Minced Pistachios (¼ cup): Adds a nutty crunch and vibrant green color for garnish and texture.
- Minced Blanched Almonds (¼ cup): Complements pistachios with mild sweetness and extra crunch.
How to Make Bread Kheer Recipe
Step 1: Heat the Milk Mixture
Start by pouring the whole milk and half and half into a large heavy-bottomed pot. It’s important to use a sturdy pot to prevent the milk from scorching. Bring the mixture to a gentle boil on medium heat, stirring occasionally to keep it smooth.
Step 2: Add the Bread Pieces
While the milk heats, tear the croissants and tea rusks into bite-sized pieces. Once the milk boils, add these pieces into the pot and reduce the heat to a simmer. Let them soak and soften for about 5 to 6 minutes as they absorb the liquid and start to break down.
Step 3: Puree the Mixture
Use an immersion blender right in the pot to puree the softened bread and milk mixture until smooth and creamy. If you don’t have one, carefully transfer the mixture to a regular blender in batches, then return it to the pot. This step is what gives Bread Kheer its signature silky texture.
Step 4: Add Flavors and Nuts
Now stir in the crushed cardamom, saffron threads, sugar, and half of the minced nuts into the pot. These ingredients build the fragrant, sweet, and nutty layers that make this Bread Kheer Recipe unforgettable.
Step 5: Simmer Until Thickened
Lower the heat and let the mixture gently simmer, stirring frequently to prevent sticking and burning. It will thicken and darken as it cooks down, taking about 20 to 30 minutes to reduce by nearly 40 percent. A handy tip is to leave a wooden spoon resting across the pot to avoid bubbling over—a simple trick that works wonders.
Step 6: Cool and Garnish
Once thickened to a creamy pudding consistency, remove the pot from heat and spoon the kheer into serving dishes or glasses. Allow it to cool, then sprinkle with the remaining chopped pistachios and almonds for a lovely crunch and festive touch.
How to Serve Bread Kheer Recipe
Garnishes
The finishing touch to your Bread Kheer Recipe is all about texture and visual appeal. Sprinkling chopped pistachios and almonds not only adds a delightful crunch but brings fresh color contrast that makes each serving look irresistible.
Side Dishes
While Bread Kheer is filling on its own, pairing it with light, traditional accompaniments like fresh fruit slices or a mild cup of chai can really enhance the sipping and savoring experience. The warm spices in the kheer beautifully complement these simple sides.
Creative Ways to Present
Think beyond just bowls! Serve the Bread Kheer in elegant glasses or small dessert cups layered with chopped fruits or a drizzle of honey on top. For parties, consider setting up a kheer bar where guests add their preferred nuts and garnishes. Presentation really elevates the warmth and comfort of this dish.
Make Ahead and Storage
Storing Leftovers
If you have any Bread Kheer Recipe left over (which is rare because it’s so good), store it covered in the refrigerator. It will keep well for 2 to 3 days, maintaining its creamy texture and delicious flavor. Just be sure to give it a gentle stir before serving again.
Freezing
This dessert doesn’t freeze very well due to its creamy dairy base and bread texture, which can separate or become grainy after thawing. It’s best to enjoy fresh or refrigerated leftovers within a few days for the best taste and texture.
Reheating
To warm up leftover Bread Kheer Recipe, gently heat it in a saucepan over low heat while stirring frequently. Avoid boiling to keep the kheer smooth. You can add a splash of milk to loosen it up if needed. Warm servings bring back the cozy, comforting feel perfectly.
FAQs
Can I use other types of bread for this Bread Kheer Recipe?
Absolutely! While croissants and tea rusks add unique flavors and textures, you can experiment with other plain breads like white sandwich bread or brioche. Avoid heavily flavored or sweetened breads to keep the classic kheer taste intact.
What if I don’t have saffron? Can I skip it?
Saffron adds a beautiful aroma and color but isn’t mandatory. You can omit it if unavailable and still have a delicious Bread Kheer Recipe. For a subtle alternative, a pinch of turmeric can add color, but saffron’s flavor is truly special if you can get it.
Is this dessert served hot or cold?
Bread Kheer Recipe is fantastic both ways. Some love it warm right after cooking for a comfort food vibe, while others prefer it chilled as a refreshing, rich dessert. It’s all about your personal preference and occasion.
Can I make this recipe vegan?
Making a completely vegan Bread Kheer Recipe is tricky due to the dairy and bread components. You could try using plant-based milk alternatives like coconut or almond milk and vegan pastries, but the texture and flavor will differ from the traditional version.
How long does it take to thicken the kheer?
Once all ingredients are combined, it usually takes about 20 to 30 minutes of simmering over low heat for the kheer to thicken by around 40 percent and develop its signature creamy texture.
Final Thoughts
You really can’t go wrong with this warm, aromatic Bread Kheer Recipe. It’s such a joyful way to transform everyday bread into a special dessert that feels both indulgent and comforting. Whether you’re making it for yourself, your family, or guests, it’s sure to become a beloved treat. Give it a try and let this creamy, spiced kheer brighten up your day!
PrintBread Kheer Recipe
Bread Kheer is a rich and creamy Indian dessert made by simmering milk and half-and-half with pieces of croissants and tea rusks, infused with aromatic cardamom and saffron, sweetened with sugar, and garnished with chopped pistachios and almonds. This comforting pudding offers a unique twist on traditional kheer by using bread instead of rice, resulting in a nostalgic treat perfect for special occasions or whenever you crave a luscious, warming sweet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Ingredients
Milk Mixture
- 1 litre Whole Milk
- 1 litre Half and Half
Bread
- 3 Plain Croissants
- 5 Tea Rusks (Papay) (not cake rusks)
Spices & Flavorings
- 6 Cardamoms (seeds removed and lightly crushed OR 1 tsp cardamom powder)
- 1 pinch Saffron
Sweeteners and Garnish
- 1 cup Sugar
- ¼ cup Minced Pistachios
- ¼ cup Minced Blanched Almonds
Instructions
- Heat Milk Mixture: In a large heavy-bottomed pot (avoid nonstick), combine the whole milk and half and half and heat it on the stove until it comes to a boil.
- Add Bread Pieces: Tear the croissants and tea rusks into pieces and add them to the boiling milk mixture.
- Simmer Bread: Reduce the heat and simmer for about 5-6 minutes until the bread softens completely.
- Puree the Mixture: Use a handheld immersion blender to puree the mixture until smooth. Alternatively, blend in batches using a regular blender, then return to the pot.
- Add Flavors and Sweetener: Stir in the crushed cardamom seeds or cardamom powder, saffron, sugar, and half of the minced pistachios and almonds.
- Simmer to Thicken: Cook the pudding on low heat, stirring frequently. The mixture will darken and thicken over time. To avoid bubbling over, keep a wooden spoon resting across the pot’s rim.
- Reduce Volume: Continue cooking until the mixture has reduced by approximately 40%, which usually takes 20-30 minutes depending on your pot and stove.
- Serve and Garnish: Pour the finished bread kheer into serving dishes or glasses, let it cool, and before serving, sprinkle the remaining chopped nuts on top for added texture and flavor.
Notes
- Using a heavy-bottomed pot prevents the milk from scorching during the long simmer.
- Tea rusks used are the crisp, dry variety (Papay), not cake-like rusks, for the desired texture.
- The wooden spoon trick helps prevent the milk from boiling over during the thickening stage.
- You can adjust sugar quantity to your taste preference.
- For extra richness, try garnishing with additional dried fruits like raisins or chopped dates.
- Allowing the kheer to cool completely enhances the flavors and creates a lovely creamy texture.
