Bread Pudding

Ingredients:

Sandwich Bread slices – 4
Sugar – 1 cup
Custard powder – 1 tbsp
Milk – 1 1/2 cups
Rose Essence – 4 to 5 drops
Cashew Nuts, chopped – 2 tbsps
Almond Flakes – 3 tbsps

Ghee – 2 to 3 tablespoons for roasting

Method:

1. Boil sugar with 1 cup of water until it thicken little bit. Turn off the heat just before it gets into single thread consistency.
2. Add rose essence to the sugar syrup and let it cool.
3. Dilute custard powder by mixing it with 2 tbsps of milk and keep aside.
4. Boil the remaining milk and add diluted custard powder. Let it boil for 3-4 minutes.Turn off the heat and let it cool. Optionally, you can add little sugar to the custard.
5. Remove the edges of the all bread slices and cut them diagonally.
6. Roast both sides of the cut bread slices on a griddle using ghee.
7. Dip a roasted bread slice in sugar syrup and slightly press it between your palms to squeeze out extra syrup. Place it on a serving plate .
8. Pour some custard over the sugar dipped bread slice.
9. Dip another slice of bread in sugar syrup and squeeze out extra syrup and place it on top of the other slice readied in step 6.
10. Again pour enough custard on top of the layered bread slices.
11. Sprinkle some cashew nuts and almond flakes.
12. Refrigerate for atleast 30mins and serve chilled.