Rose & Orange Blossom Bread Pudding Recipe – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Rose & Orange Blossom Bread Pudding Recipe – Easy Bake

Hey everyone! If you’re anything like me, you love a good comforting dessert. And this Rose & Orange Blossom Bread Pudding? It’s seriously next-level comfort. I first made this for a small Diwali gathering, and it was a huge hit – everyone kept asking for the recipe! It’s a beautiful blend of fragrant flavors and textures, and honestly, it’s easier to make than you might think. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average bread pudding. The delicate floral notes of rose and orange blossom water elevate it to something truly special. It’s warm, cozy, and perfect for a chilly evening, a festive celebration, or just when you need a little something sweet. Plus, it’s a fantastic way to use up stale bread – win-win! It serves 6, takes about 15 minutes to prep, and bakes in just 25 minutes.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8 slices stale bread/croissants
• 250 ml cooking cream
• 250 ml milk
• 4 tbsp sugar
• 1 pinch salt
• 1/4 tsp cinnamon powder
• 1 tsp orange blossom water
• 1 tsp rose water
• 2 tbsp pistachios
• 2 tbsp walnuts
• 2 tbsp almonds
• 2 tbsp cashewnuts
• 2 tbsp pine nuts
• 2 tbsp raisins
• 3 tbsp coconut

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Orange Blossom Water & Rose Water: These are the stars of the show! They add such a unique and beautiful fragrance. You can find them at most Indian grocery stores, or online. Don’t skip these – they really make the recipe!
• Nuts: I love the mix of pistachios, walnuts, almonds, cashews, and pine nuts for texture and flavor. Feel free to swap in your favorites, though! Pecans or macadamia nuts would also be lovely.
• Bread Variations: You can use either stale bread or croissants for this recipe. Croissants will give you a richer, flakier pudding, while stale bread is a great way to use up leftovers. I’ve used both, and honestly, both are delicious! If using bread, a slightly denser bread like challah or brioche works best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the cooking cream (250ml), milk (250ml), sugar (4 tbsp), a pinch of salt, and cinnamon powder (1/4 tsp) in a saucepan. Warm it over low heat, stirring until the sugar dissolves.
2. Once the sugar is dissolved, take the pan off the heat and stir in the orange blossom water (1 tsp) and rose water (1 tsp). Set this lovely mixture aside.
3. Now, lightly toast the pistachios (2 tbsp), walnuts (2 tbsp), almonds (2 tbsp), cashews (2 tbsp), and pine nuts (2 tbsp) in a dry pan until fragrant. Let them cool and then roughly chop them.
4. Preheat your oven to 200°C (390°F).
5. Tear the bread/croissants (8 slices) into pieces and place them in a baking dish. Sprinkle in the toasted nuts, raisins (2 tbsp), and coconut (3 tbsp).
6. Pour the warm milk-cream mixture over the bread mixture. Gently press down to make sure everything is soaked. Let it sit for about 10 minutes to absorb all those delicious flavors.
7. Bake for 20-25 minutes, or until the top is golden brown and bubbly.

Expert Tips

• Don’t overbake! You want the pudding to be set, but still slightly soft in the middle.
• For a richer flavor, let the bread soak in the milk mixture for up to 30 minutes.
• If the top starts to brown too quickly, cover the dish loosely with foil.

Variations

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

• Vegan Adaptation: Use plant-based milk and cream (like almond or coconut) for a completely vegan version. It works beautifully!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: If you love a bit more warmth, add a pinch of cardamom or nutmeg along with the cinnamon.
• Festival Adaptations: This is amazing around Christmas or for winter holidays. A sprinkle of festive sprinkles on top adds a fun touch! My friend Sarah always adds a little bit of saffron for a beautiful golden hue during Diwali.

Serving Suggestions

Serve this bread pudding warm, and if you’re feeling fancy, top it with a dollop of whipped cream. A sprinkle of extra chopped nuts is always a good idea too! It’s lovely with a cup of chai or a glass of warm milk.

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 different types of nuts in this bread pudding?

Absolutely! Feel free to experiment with your favorites. Pecans, hazelnuts, or even macadamia nuts would be delicious.

2. What is the best type of bread to use for bread pudding?

A slightly denser bread like challah or brioche works best, but croissants are also fantastic. Stale bread is perfect for using up leftovers!

3. Can I make this bread pudding ahead of time?

You can assemble the bread 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. What is the purpose of orange blossom water and rose water in this recipe?

They add a unique and delicate floral aroma and flavor that elevates the bread pudding to something truly special.

5. How can I prevent the bread pudding from becoming soggy?

Don’t oversoak the bread! Letting it soak for 10-30 minutes is usually enough. Also, make sure to bake it until the top is golden brown and the pudding is set.