Winter baking · Dessert
Double Ka Meetha (Bread Pudding)
A home-style bread pudding with toasted slices, warmly spiced milk and a light syrup.
Prep20 minutesCook40 minutesTotal1 hourYield6 servings
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 300 g white bread, about 8 slices, crusts trimmed if desired
- 45 ml ghee (3 tablespoons), plus a little for the dish
- 500 ml whole milk (2 cups)
- 100 g sugar (1/2 cup) for the milk
- 150 g sugar (3/4 cup) for the syrup
- 180 ml water (3/4 cup)
- 3 g ground cardamom (about 1 1/2 teaspoons)
- 20 g chopped almonds (about 2 tablespoons), optional
- 20 g raisins (about 2 tablespoons), optional
Ingredients for Double Ka Meetha (Bread Pudding)
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Method
- Cut the bread into triangles or small squares. If the slices feel very soft, leave them uncovered for 10–15 minutes to dry slightly.
- Warm the ghee in a wide pan over medium-low heat. Toast the bread in batches until both sides are golden, then set aside.
- Warm the milk and 100 g sugar in a saucepan, stirring until the sugar dissolves. Add half the cardamom and simmer gently for 8–10 minutes; do not let it boil over.
- In a second saucepan, heat 150 g sugar with the water. Stir until dissolved, then simmer for 4–6 minutes to make a light syrup. Remove from the heat and stir in the remaining cardamom.
- Arrange the toasted bread in a shallow baking dish or serving platter. Spoon the warm syrup over the pieces, using enough to lightly coat them.
- Pour the warm sweetened milk around and over the bread. Let it stand for 10 minutes so the slices soften while keeping some shape.
- Scatter almonds and raisins on top if using. Serve warm, or chill the covered dish and serve cool.
Helpful tips
- Toast the bread until golden rather than very dark; it will continue to soften as it absorbs the milk.
- Add syrup gradually and adjust to taste. The dish should be moist, not swimming in liquid.
Common mistakes
- Very soft bread can break apart quickly. Dry it briefly and spoon on the liquids in stages.
- Boiling the milk hard can cause it to catch or spill. Keep it at a gentle simmer and stir often.
Frequently asked questions
What bread can I use for double ka meetha?
Plain sliced bread works. Slightly dry slices are easier to toast and hold their shape after the milk is added.
Can I make it ahead?
You can prepare it ahead and chill it covered. The bread will soften more as it rests, so add the liquid gradually if you prefer distinct pieces.
Should double ka meetha be served warm or cold?
It can be served warm or chilled. Let it rest briefly after adding the milk so the texture settles.