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Sadia Hussain

Jun 14, 2019

Hyderabadi Bread Pudding Recipe

I'm all about bread, so it's no wonder that this deep fried bread, soaked in sweet syrup is one of my favorite desserts.

If you are not into high carb, high fat, high sugar desserts then please look away because this is all that and more! This is a super indulgent dessert, so I don't recommend you make it often, but once in a while it's a real treat.

So, the next time you want to impress your family and friends, this is THE dessert to make!

Hyderabadi Bread Pudding Recipe

Sadia Hussain




1 Hour


  • 4 cups water

  • 2 cups sugar

  • 1 can sweetened condensed milk

  • 1/2 cup full fat milk

  • 1/2 cup blanched almonds (no skin)

  • 1/2 teaspoon saffron, ground to fine powder

  • 10-12 cardamoms, ground to fine powder

  • 10 slices of white bread cut in half

  • Ghee to fry the bread

  • Almonds or pistachios roasted or fried for garnish


  1. In a pot, add water and sugar and boil for 10 minutes. Stir in sweetened condensed milk and boil for 5 minutes then take off heat.

  2. In a blender add almonds and 1/4 cup milk and blend until you get a smooth paste.

  3. Add this smooth paste to the syrup.

  4. In a small cup, soak 1/4 cup milk, saffron powder and cardamom powder for 5 minutes until milk turns deep orange.

  5. Add to syrup and set syrup aside.

  6. Preheat oven to 180C/350F.

  7. In a medium frypan, heat ghee and patiently fry bread slices a few slices at a time until both sides are evenly golden brown.

  8. Place bread slices in a 9x13 baking dish.

  9. Carefully pour syrup over the bread.

  10. If you have a double layer, make sure to turn slices over and pour syrup over all the slices.

  11. Cover baking dish tightly with foil and bake for 30 minutes.

  12. Take off the foil and bake for 5-10 minutes.

  13. Take out of the oven and cool. Garnish and serve warm.

Tips and Bits

You can omit the saffron if you don't like it or don't have it.

Be careful when frying bread. It will burn quickly if you don't keep an eye on it.

This tastes great with heavy cream poured on top.

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