If you didn’t already know, Indian sweets (mithai, mitha) are really, really sweet. And, at Diwali you are immersed in it for weeks. In this age of health-awareness you may still want to have your gajar halwa and eat it too!
I offer here an alternative to your pancake breakfast you can pull off in your microwave: a leftover halwa bread pudding. Or, simply a dessert.
Carrot Bread Pudding
Carrot Bread Pudding
Rye Bread
Special tools:
Blender.
Ingredients
- 2 cups loosely packed hand-torn cubes of left-over bread (rye sourdough)
- 1 1/2 cup almond milk + 2 eggs + pinch of salt + 1 tbsp EVOO
- 4 pieces OR 1 cup, mashed of (left-over) gajar halwa
Method
Place the bread in a microwave-proof pan. Blend the rest of the ingredients into a smooth liquid. Pour over the bread and let soak for 2 hours (if not overnight). Microwave with the lid on, for 4 mins; check and, if required, for another 2 mins. Let the pudding rest for 2 mins before serving warm.
Notes, hints, tips:
- Handcrafted at a local baker’s, the rye sour dough was my choice of bread. This Finnish contribution to humankind has more personality than Shahrukh Khan! But, you can use whatever bread you can lay your hands on.
- You can use carrot cake instead of the halwa; lest you are looking for ways to consume your left-over carrot cake.
- I used almond milk, but you can use any other milk. It plays the role of softening the bread, without actually watering it down.
- EVOO is used in cakes and desserts both in French and Italian cooking. And, I love that idea! So I threw this in here (instead of the usual butter).
- You can also serve this chilled.
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