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Bread Kheer Recipe

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3.9 from 7 reviews

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.

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

  1. 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.
  2. Add Bread Pieces: Tear the croissants and tea rusks into pieces and add them to the boiling milk mixture.
  3. Simmer Bread: Reduce the heat and simmer for about 5-6 minutes until the bread softens completely.
  4. 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.
  5. Add Flavors and Sweetener: Stir in the crushed cardamom seeds or cardamom powder, saffron, sugar, and half of the minced pistachios and almonds.
  6. 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.
  7. Reduce Volume: Continue cooking until the mixture has reduced by approximately 40%, which usually takes 20-30 minutes depending on your pot and stove.
  8. 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.

Find it online: https://marthatasty.com/bread-kheer-recipe/