Cooking Time : 15 mins
Serve : 5
INGREDIENTS
Milk - 2 cup
Crushed almonds - 1 tbsp
Custard powder - 2 tsp
Sugar - 2 tbsp
Milk rusk - 6 - 8
Sugar - 2 tbsp
Milk rusk - 6 - 8
Crushed almonds - 1 tbsp
Cherry jelly - for garnishing
METHOD
Heat milk in a heavy bottom vessel once boiled keep it in a low flame untl thick and add sugar.
Take custard powder and mix in the half cup of cold milk and mix in the boiled milk now custard is ready.
Turn off the flame.
Cherry jelly - for garnishing
METHOD
Heat milk in a heavy bottom vessel once boiled keep it in a low flame untl thick and add sugar.
Take custard powder and mix in the half cup of cold milk and mix in the boiled milk now custard is ready.
Turn off the flame.
Take a milk rusk and layer into a shallow serving dish cover with custard mixture.
Repeat the process with the final layer of custard mixture.
Keep in the refrigerator for 4 - 5 hours.
Serve the bread pudding with garnish of cherry jelly and crushed almond.
Keep in the refrigerator for 4 - 5 hours.
Serve the bread pudding with garnish of cherry jelly and crushed almond.
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