Archive for Dessert

Banana Bread Pudding

Bread puddings are so yum. I made bread pudding for the first time around 2-3 years ago. Unfortunately back then I would follow recipes exactly as they were written without making any obvious adjustments to our tastes. That’s how I ended up with an extremely sweet bread pudding. After all these years I tried my hand at it again. This time i decided to add some fruit to it and the ripening banans just seemed fit for the task. I was so careful with the sugar this time I think I would have been better off with a tablespoon more. But the chocolate syrup comes in handy ūüėõ Heres the recipe I used:


  • 6 slices of bread cut into cubes
  • 2 T¬†butter, melted¬†
  • 3 eggs at room temperature
  • 2 cups milk
  • 4 T granulated white sugar
  • 1 t vanilla essence
  • 1 ripe banana
  • A pinch of cinamon (optional)
  • 3 cardamoms (optional)
  • 2 T grated coconut (optional)
  1. Drizzle butter over the bread cubes and toss them around. Put them in a baking dish. (Use a dish that can handle 3 cups of liquid. I used an 8 x 3)
  2. In a mixing bowl beat the eggs. Slowly add the milk while whisking. Mix in the sugar.
  3. Peel the banana and mash it up with a fork. Add about 1/4th cup of the egg mixture to the mashed banana and continue mashing with a fork to a fine consistancy. Now add the banana mixture to the egg-milk mixture followed by the cardamom seeds, cinamon, vanilla essence and coconut. Whisk throughly and pour immeduately over the bread pieces to ensure that the dry ingredients dont settle down.
  4. Use the fork to press down the bread pieces so that they are soaked thoroughly in the mixture. While the bread is soaking up in the mixture preheat the oven to 175C (10 minutes).
  5. It took 35 minutes to bake through but might take up to 45 minutes too depending on your baking dish. IT is done when the bread pieces start to go brown on top and the pudding rises up. You can always use a toothpick to test.

Since I used only¬†3T of sugar it came out a bit bland for my taste. But I served it with chocolate syrup and that made up for it. I’ll make it with 4 T next time. Also, most recipes ask for 4 eggs but I find that it tastes too eggy with 4 so I prefer 3.

And the end result:

Banana Bread Pudding 



Comments (2)

Ras Malai

Ras Malai is one of my faaaavorite desserts! It’s basically milk dumplings in sweetened milk. They are to die for. I’ve been husing the same recipe for years now and each time its a hit. THese can either be made with ricotta cheese or milk power. I make them with milk powder and prefer them that way.


For the dumplings you will need

  • 1 cup milk powder
  • 1/2 t baking powder
  • 1/2 t ground cardamom (optional)
  • 1 egg, beaten
  • 1 T Ghee

For the milk

  • 1 L milk
  • 8 T granulated sugar
  • 4-5 green cardamoms – skin removed and seeds kept and ground
  • Pistachip and almonds chopped

Keep the milk on low fire and add the sugar to it. Stir to dissolve it. Add around 5 T first and taste it, from there you can add as much as you want. Add the cardamom seeds, increase the fire and bring to a boil, then reduce the flame and let simmer on low heat. We want to reduce the milk a little.

 While the milk is simmer, put the milk powder, baking powder and cardamom powder in a bowl and mix well. Now make a well in the middle and add te beaten agg. Knead with the hand to make a dough. It will be sticky initially but soon the ghee will come out and it will be easy to handle. You dont need to knead it a lot.  Leave it aside for 3-5 minutes.

 Make sure the liquid milk does not stick to the utensil (that is it does not burn)

 Now divide the dough into 15-18 equal parts and roll into smooth balls. Once all the dough is used up put them one by one into the milk and bring it to a rolling boil. Cover and let cook in boiling milk for around 10 minutes. The balls will grow twice in size. You might need to press them down once or twice to dunk them in milk. If you dont put it in boiling milk the balls will not be cooked thoroughly and will remain hard in the center.

Pour in to the disk you will serve it in and garnish with chopped pistachios and almonds. Keep in refrigerator and serve chilled.

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