The BEST Bread Kheer You’ll Ever Make at Home Recipe

Introduction

Bread kheer is a rich, creamy Indian dessert that transforms simple bread into a luscious, flavorful treat. With a blend of milk, fragrant spices, and crunchy nuts, this recipe is perfect for a comforting homemade dessert that feels indulgent yet easy to prepare.

Ingredients

• 1 litre whole milk
• 1 litre half and half
• 3 plain croissants (stale preferred)
• 5 tea rusks (Papay)
• 6 cardamom pods
• 1 pinch saffron
• 1 cup sugar
• ¼ cup minced pistachios
• ¼ cup minced blanched almonds

Instructions

1. Step 1: In a large heavy-bottomed pot, heat the whole milk and half and half over medium heat, stirring occasionally.
2. Step 2: Once the mixture gently bubbles, tear the croissants and tea rusks into pieces and add them to the pot.
3. Step 3: Simmer until the bread softens, about 5 to 6 minutes.
4. Step 4: Use an immersion blender to blend the mixture until smooth.
5. Step 5: Return the smooth mixture to the pot and add the cardamom pods, saffron, sugar, and half of the minced nuts.
6. Step 6: Cook on low heat, stirring frequently, until the kheer darkens and thickens, about 20 to 30 minutes, reducing by roughly 40%.
7. Step 7: Serve the kheer in your favorite bowls and let it cool slightly. Garnish with the remaining minced nuts before serving.

Tips & Variations

• Use stale bread for better absorption and a richer texture.
• For a vegan version, substitute half and half and milk with coconut milk or almond milk, and adjust cooking time accordingly.
• Add a few strands of saffron soaked in warm milk for a more intense flavor.
• Replace or add to the nuts with cashews or raisins for extra texture and sweetness.

Storage

Store the bread kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally to maintain smoothness. For the best texture and flavor, enjoy it fresh or within the first day of making.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants and tea rusks?

Yes, you can substitute with any slightly stale bread like regular white bread or brioche, but croissants add extra richness and tea rusks add crunch and texture that enhance the dish.

How do I know when the kheer is done cooking?

The kheer is ready when the mixture has thickened and darkened, and has reduced by about 40%. It should coat the back of a spoon and have a creamy consistency when cooled slightly.

The BEST Bread Kheer You’ll Ever Make at Home Recipe

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4.6 from 149 reviews

This Bread Kheer recipe combines the creamy richness of whole milk and half and half with the comforting textures of stale croissants and tea rusks. Infused with aromatic cardamom and luxurious saffron, sweetened to perfection, and garnished with crunchy pistachios and almonds, this traditional Indian dessert offers a delightful twist on classic kheer, perfect for serving chilled or at room temperature.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Milk Base

• 1 litre Whole Milk (provides a creamy base for this rich dish)
• 1 litre Half and Half (adds extra creaminess and flavor)

Breads

• 3 pieces Plain Croissants (stale ones are perfect for absorbing all that sweet goodness)
• 5 pieces Tea Rusks (Papay) (add texture and a delicious crunch to your kheer)

Flavorings and Sweeteners

• 6 pods Cardamoms (impart a warm, aromatic essence that elevates the flavor)
• 1 pinch Saffron (creates a lovely color and a luxurious taste)
• 1 cup Sugar (sweetens the mixture just right, enhancing the dish’s allure)

Garnishes

• ¼ cup Minced Pistachios (brings a delightful crunch and rich flavor contrast)
• ¼ cup Minced Blanched Almonds (adds another layer of texture for extra enjoyment)

Instructions

1. Heat the Milk Base: In a large heavy-bottomed pot, combine the whole milk and half and half. Heat over medium heat, stirring occasionally to prevent the milk from scorching at the bottom. Bring the mixture to a gentle boil, ensuring it does not burn.
2. Add the Breads: Tear the croissants and tea rusks into small pieces and add them to the boiling milk mixture. This allows the bread to soak up the creamy liquid and begin softening.
3. Simmer Breads: Reduce the heat and let the mixture simmer for 5-6 minutes, stirring occasionally, until both the croissants and tea rusks soften and begin to break down into the milk.
4. Blend Smooth: Using an immersion blender, blend the bread and milk mixture directly in the pot until smooth and well combined, ensuring no large bread pieces remain.
5. Combine Flavorings: Return the smoothened mixture to the pot if removed. Add the cardamom pods, saffron strands, sugar, and half of the minced pistachios and almonds. Stir well to distribute the flavors evenly.
6. Cook to Thicken: Cook the mixture on low heat, stirring frequently to prevent sticking and burning. Continue until the kheer darkens slightly in color and thickens to a creamy consistency, approximately 20-30 minutes. The mixture should reduce by about 40 percent during this time.
7. Serve and Garnish: Pour the finished kheer into serving dishes and allow it to cool to room temperature or chill in the refrigerator. Before serving, sprinkle the remaining minced pistachios and almonds over the top for added texture and nutty flavor.

Notes

• Using stale croissants and tea rusks helps the bread absorb the milk mixture better without becoming overly mushy.
• Adjust sugar quantity as per taste preference since the sweetness can vary depending on the bread used.
• For a richer flavor, use full-fat dairy products and do not skim the fat during cooking.
• Cardamom pods can be slightly crushed to release more aroma.
• The kheer thickens further upon cooling, so you can adjust cooking time to achieve your preferred consistency.
• This dish can be served warm or chilled. Refrigerate leftovers promptly and consume within 2-3 days.

Keywords: Bread Kheer, Indian dessert, creamy kheer recipe, saffron kheer, cardamom dessert, croissant dessert, tea rusk kheer