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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.

Ingredients

Scale

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

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