Rosewater Bread Pudding Recipe – Pistachio & Orange Blossom Delight

Last Updated on 4 months by Neha Deshmukh

Rosewater Bread Pudding Recipe – Pistachio & Orange Blossom Delight

Introduction

Oh, bread pudding. Is there anything more comforting? This isn’t just any bread pudding, though. This is a Rosewater Bread Pudding, infused with the delicate aromas of rose and orange blossom, and topped with crunchy pistachios. I first made this for a family gathering, and it disappeared within minutes! It’s a little bit special, a little bit fragrant, and utterly delicious. You’ll absolutely love it.

Why You’ll Love This Recipe

This Rosewater Bread Pudding is a delightful twist on a classic dessert. It’s incredibly easy to make – perfect for a weeknight treat or a special occasion. The floral notes of rosewater and orange blossom water elevate it beyond the ordinary, and the pistachios add a lovely crunch. Plus, it’s a fantastic way to use up slightly stale bread!

Ingredients

• 8 bread slices
• ⅓ cup sugar (approx. 67g)
• ½ cup water (120ml)
• ½ tbsp rosewater (7.5ml)
• 1 ½ cups milk (360ml)
• ⅔ cup cream (160ml)
• 2 ½ tbsp corn flour (approx. 20g)
• 4 tbsp sugar (approx. 50g)
• ½ tbsp rose water (7.5ml)
• ½ tbsp orange blossom water (7.5ml)
• Chopped pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Rosewater & Orange Blossom Water: Don’t skimp on quality here! These are the stars of the show. Look for pure extracts, not artificial flavourings. You can find them at most Indian grocery stores or online.
• Bread: I recommend using a slightly stale, soft bread like brioche or challah. These absorb the custard beautifully. White bread works in a pinch, but the texture won’t be quite as luxurious.
• Pistachios: Use good quality, shelled pistachios. I prefer to roughly chop them for a nice textural contrast. A little goes a long way!

Step-By-Step Instructions

1. First, preheat your oven to 200°C (392°F). Trim the crusts off your bread slices and arrange them in an 8-inch glass baking dish. Pop it in the oven for about 15 minutes, until the bread is lightly toasted. We want a little bit of golden colour, but not burnt!
2. While the bread is toasting, let’s make the caramel. In a pan, caramelize ⅓ cup of sugar on low heat. Keep a close eye on it – you don’t want it to burn! Once it’s a beautiful golden brown, carefully add ½ cup of water and simmer until the caramel dissolves. Stir in the ½ tbsp of rosewater. Pour this fragrant syrup over the toasted bread and let it soak in.
3. Now for the custard. In a saucepan, heat 1 ½ cups of milk, ⅔ cup of cream, and 4 tbsp of sugar. In a separate bowl, mix 2 ½ tbsp of corn flour with a little bit of the remaining milk to create a slurry. Add this slurry to the saucepan and cook, stirring constantly, until the custard thickens.
4. Remove the custard from the heat. Stir in the ½ tbsp of rose water and ½ tbsp of orange blossom water. Pour this luscious custard over the soaked bread. Cover the dish with cling film, pressing it gently onto the surface to prevent a skin from forming. Let it cool to room temperature.
5. Finally, sprinkle generously with chopped pistachios. Serve at room temperature or chilled. Honestly, it’s good either way!

Expert Tips

• Don’t overbake the bread! We just want it lightly toasted.
• Be careful when making the caramel – hot sugar can cause serious burns.
• Letting the bread pudding cool completely allows the flavours to meld together beautifully.

Variations

• My Grandmother’s Touch: My dadi (grandmother) always added a pinch of cardamom to the custard. It’s a lovely addition if you enjoy that flavour.
• Saffron Infusion: For a truly luxurious treat, infuse a few strands of saffron in the warm milk before making the custard.
• Chocolate Delight: Stir in 2 tablespoons of cocoa powder into the custard for a chocolatey twist. My kids adore this version!

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the milk and cream with plant-based alternatives like almond or coconut milk.
• Use a vegan butter alternative for richness.
• Ensure your bread is vegan-friendly.

Gluten-Free Adaptation (using gluten-free bread)

For a gluten-free version, simply use your favourite gluten-free bread. It might be a little more delicate, so handle it gently when soaking in the syrup.

Spice Level

While this recipe is traditionally floral, you can definitely add a touch of warmth. A pinch of cardamom or a few strands of saffron would complement the rose and orange blossom beautifully.

Festival Adaptations

This bread pudding is perfect for celebrations! It’s a lovely dessert to serve during Diwali, Eid, or any festive occasion. The fragrant flavours are sure to impress your guests.

Serving Suggestions

Serve this Rosewater Bread Pudding on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra pistachios never hurts either! A cup of chai alongside is the perfect pairing.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of bread works best for bread pudding?

Brioche or challah are ideal, as they absorb the custard really well. White bread works too, but the texture won’t be quite as rich.

Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding up to a day in advance and store it in the refrigerator. Just add the pistachios right before serving.

How can I adjust the sweetness level?

You can reduce the amount of sugar in the custard to suit your taste.

What is the purpose of rosewater and orange blossom water in this recipe?

They add a unique and delicate floral aroma and flavour that elevates the bread pudding beyond a standard dessert.

Can I use other nuts instead of pistachios?

Absolutely! Almonds, walnuts, or pecans would all be delicious alternatives.