Creamy Bread Pudding With Chocolate Sauce and Pistachio
By: cardamom hills
Published: Monday, November 1, 2010 - 8:43am

Ingredients




10 pieces Bread-
1/4 cup Sugar syrup – sugar+ ½ cup water boil into not very thic
160 milliliters Evaporated milk – (Refrigerated)
200 Thick Cream/ full fat cream – gms
2 cups Whip cream-
1/2 teaspoon Vanilla extract-
1/4 cup Powdered sugar- (as per taste)
1 cup Pistachio flakes –
Chocolate syrup refrigerated

Preparation

1 Remove sides of bread and toast it slightly in a pan. Don’t let the colour change. Keep aside, 2 Beat the whip cream in cold evaporated milk till mixture is nice and fluffy. Add vanilla extract. 3 Add thick cream, powdered sugar and beat again till even and fluffy texture is attained. 4 Now ready the dish for setting the pudding. 5 Dip bread in sugar syrup and squeeze between your palms slightly. 6 Place one layer of bread in the dish. 7 Top is with the creamy mixture till evenly covered. 8 Pour a few lines of chocolate sauce on top, swirl it using a knife or fork  and add plenty of pistachio flakes. 9 Create one more layer by repeating process. 10 Refrigerate for 12 hours till it is set. 11 Serve cold.

About


This pudding is quiet different from the usual bread puddings. Its texture is gooey and soft with crunch from the pistachio only. It is an easy prep too. 
Strictly follow the recipe or the pudding will not turn out well. I used an 8 inch square glass dish to set the pudding. So, adjust the ingredients according to your dish.
Also, be careful not to brown the bread while toasting it. It spoils the texture of the pudding.
Keep the sugar syrup thin. When you dip bread pieces in the syrup, don’t dip for very long. Just a small dip, take it out and slight squeeze between your palms. Happy cooking!