https://www.theguardian.com/food/2018/nov/13/tamal-ray-indian-bread-pudding-recipe-shahi-tukra?CMP=Share_iOSApp_Other
400g whole milk (soy)
400g cream (vegan)
2 large cinnamon sticks (50g)
12 green cardamom pods
2 pinches saffron
2 star anise
10 cloves
8 slices white bread (2 biobaguettes (Lidl bakker), waarvan alle korsten weggesneden als je de helft van het recept maakt)
100g vegan butter
125g granulated or caster sugar
1 handful chopped, toasted pistachios or almonds
1 small handful dried rose petals
Evt sinaasappelschil bij infusiekruiden
Evt rozijnen en/of sucade of gekonfijte gember of sinaasappel over brood strooien
Super super lekker!!!
De helft is goed voor mijn grote ovenschaal
2 biobaguettes (Lidl bakker), waarvan alle korsten weggesneden
Start by adding all the whole spices to the milk and cream in a large saucepan. Cover the pan, bring everything to a gentle simmer, then leave to infuse and simmer, covered, on the lowest possible heat for an hour.
Meanwhile, prepare the bread by slicing away the crusts and spreading both sides with a generous amount of butter.
In a large frying pan, fry the slices of bread on both sides over a medium heat until they become a hazelnut brown. Once cool, slice each in half diagonally and arrange in a baking dish.
Once the milk has had enough time to draw out the flavours of the spices, pour it through a sieve to remove them. Add the sugar and stir to dissolve, then pour the milk over the bread slices.
Bake at 180C (160C fan)/350F/gas 4 for 25 minutes. Scatter over the nuts and rose petals, and serve.