Saffron Orange Bread Pudding
My special twist on a traditional saffron-based dessert often made for Eid, called Shahi Tukray.
Saffron Orange Bread Pudding
Yield: 4 people
Equipment
- 10-inch shallow baking dish
Ingredients
- 6 butter croissants stale, cut ½-inch thick
- 3 whole eggs
- 3 egg yolks
- 1 cup whole milk
- 1 cup heavy whipping cream
- ⅔ cup white granulated sugar
- 1 teaspoon grated orange zest
- ¼ teaspoon sea salt
- 1 teaspoon saffron threads
- 1 tablespoon confectioner’s sugar
- 1 tablespoon pistachios crushed
- 1 teaspoon dried rose petals crushed
Instructions
- Pre-heat oven to 350F. Generously butter a 10-inch shallow baking dish.
- Arrange cut croissants into dish, in two layers.
- In a large bowl, whisk together eggs, egg yolks, milk, cream, sugar, orange zest and sea salt.
- Crush saffron in a pestle and mortar, till it resembles powder. Add saffron to the egg mixture, whisk well to combine.
- Pour this egg mixture over the croissants, and press gently with a spatula, so that the croissants absorb all the liquid.
- Place in the middle rack of the oven and bake for 40 minutes.
- When cool, dust with confectioner’s sugar, pistachios and rose petals.
