Bread Pudding Recipe – Cashew, Cherry & Custard Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Bread Pudding Recipe – Cashew, Cherry & Custard Indian Dessert

Hey everyone! If you’re anything like me, you love a good dessert that feels both comforting and a little bit special. This Bread Pudding recipe is exactly that – a warm, cozy hug in a dish, with a lovely Indian twist thanks to the custard powder. I first made this for a family get-together and it was a huge hit! It’s surprisingly easy, and the combination of sweet cherries, crunchy cashews, and creamy custard is just divine. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average bread pudding. We’re taking a classic and giving it a little Indian flair. It’s perfect for using up leftover bread, and it’s a fantastic dessert to make when you want something comforting without spending hours in the kitchen. Plus, who doesn’t love a dessert that feels a little bit nostalgic? It’s a real crowd-pleaser, and honestly, it’s just good.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 12 small bread slices (about 800g/4-5 cups cubed)
• 800 ml milk (about 3.4 cups)
• 2 tbsp custard powder
• 1/3 cup sugar (about 65g)
• Cashew nuts and cherries for topping (quantity as per your preference!)

Ingredient Notes

Let’s talk ingredients! Using custard powder is what gives this bread pudding that lovely, subtly different flavour – it’s a really common ingredient in Indian desserts, adding a beautiful creaminess. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.

Now, about the bread! You can really use whatever you have on hand. I’ve used white bread, whole wheat, and even leftover pav (Indian bread rolls) with great results. Slightly stale bread actually works better as it soaks up the custard beautifully.

And don’t be shy with the cashew nuts and cherries! Feel free to add other dried fruits too – raisins, chopped dates, or even cranberries would be lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F).
2. Chop the bread into pieces and spread them evenly in a 1.8-liter glass baking pan. Don’t worry about being too precise – rustic is good! Adjust the quantity based on your pan size.
3. Sprinkle those cashew nuts and cherries evenly over the bread. This is where you can get creative with your toppings!
4. In a saucepan, mix the milk, custard powder, and sugar. Cook on low heat, stirring constantly until the mixture becomes glossy. It won’t thicken like traditional custard, so don’t worry if it stays quite liquid.
5. Pour the custard mixture evenly over the bread and let it soak for about 10 minutes. This is important – you want the bread to really absorb all that lovely flavour.
6. Bake for 25 minutes, or until the top is golden brown and bubbly. Keep an eye on it towards the end to prevent burning!
7. Serve warm, and if you’re feeling extra indulgent, a scoop of vanilla ice cream is highly recommended.

Expert Tips

• Don’t overbake! You want the pudding to be set, but still soft and creamy.
• Stir, stir, stir! When making the custard, constant stirring is key to prevent lumps.
• Soaking time is your friend. Letting the bread soak in the custard ensures a beautifully moist pudding.
• A little nutmeg goes a long way. A pinch of nutmeg sprinkled on top before baking adds a lovely warmth.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat work well) and a vegan custard powder alternative.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread!
• Spice Level: Add a pinch of cardamom or nutmeg to the custard mixture for a warmer, more aromatic flavour. My grandmother always added a tiny bit of cardamom – it’s delicious!
• Festival Adaptations: This is a wonderful dessert for Christmas or New Year’s. You could add a splash of brandy or rum to the custard for an extra festive touch.

Serving Suggestions

This bread pudding is fantastic on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream (classic!)
• A drizzle of caramel sauce
• A sprinkle of chopped nuts
• A dollop of whipped cream

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

FAQs

1. Can I use day-old bread for this recipe?

Absolutely! In fact, it’s even better. Stale bread absorbs the custard more readily.

2. What type of milk works best for a richer pudding?

Full-fat milk will give you the richest, creamiest pudding. However, you can use any type of milk you prefer.

3. Can I prepare the bread pudding ahead of time?

Yes! You can assemble the pudding up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.

4. How do I prevent the top from burning during baking?

If the top starts to brown too quickly, loosely cover the baking dish with foil.

5. What are some other fruit variations I can try?

Peaches, blueberries, raspberries, or even chopped apples would be delicious!

6. Is custard powder the same as cornstarch?

No, they’re not the same! Custard powder is a pre-mixed blend of cornstarch, flavourings, and colourings. Cornstarch is just a thickening agent.