Arabian Pudding - Bread and Milk Dessert

Step 1: Prepare Corn Flour Mixture

In a bowl, combine 2 tablespoons of corn flour, 1/2 cup of cold milk, and 1 teaspoon of vanilla essence. Mix thoroughly until all lumps are dissolved. Set this mixture aside.

Step 2: Prepare Whipped Cream

In a separate bowl, add 1 cup of fresh cream and 2-3 tablespoons of powdered sugar. Whisk the mixture for 4-5 minutes until it becomes fluffy and slightly increases in volume. Place the whipped cream in the refrigerator to chill.

Step 3: Heat Milk for Custard

Pour 2 cups of full cream milk into a pan. Heat the milk on a medium-high flame, stirring occasionally, until it comes to a boil. Once boiling, reduce the flame to low.

Step 4: Add Sugar to Milk

Add 3-4 tablespoons of sugar to the boiling milk. Stir well until the sugar dissolves. Continue cooking on low flame for 30-60 seconds.

Step 5: Incorporate Corn Flour Mixture

Stir the prepared corn flour mixture once more. While continuously stirring the milk in the pan, slowly pour in the corn flour mixture. Keep stirring to prevent any lumps from forming.

Step 6: Thicken Custard

Continue cooking the mixture on low flame for 3-4 minutes, stirring constantly, until it thickens slightly and the corn flour is fully cooked. The custard should have a flowing consistency, not too thick. If needed, add 3 more tablespoons of sugar (total 6-7 tbsp) and stir.

Step 7: Add Nuts to Custard

Stir in 2 tablespoons of chopped nuts (almonds and pistachios) into the custard. Mix well. Turn off the heat and allow the custard to cool down to a lukewarm temperature.

Step 8: Prepare Bread Slices

Take 8 slices of white bread and carefully trim off all the brown edges using a knife. You can save the trimmed edges to make breadcrumbs.

Step 9: First Layer of Assembly

In a glass dish, spread a thin layer of the lukewarm custard mixture at the bottom. This will help the bread absorb moisture from below. Arrange 4 of the trimmed bread slices over this custard layer, covering the base of the dish.

Step 10: Second Layer of Assembly

Pour half of the remaining custard mixture evenly over the bread slices, ensuring they are well covered. Drizzle some of the chilled whipped cream over this custard layer.

Step 11: Third Layer of Assembly

Arrange the remaining 4 bread slices over the cream layer. Pour the rest of the custard mixture over these bread slices, making sure they are completely covered.

Step 12: Final Layer and Garnish

Spread the remaining whipped cream evenly over the top layer of custard. Use a spatula to smooth the surface. Gently shake the dish to ensure even distribution. Garnish generously with extra chopped nuts (almonds and pistachios).

Step 13: Chill and Serve

Place the assembled dessert in the refrigerator and chill for at least 2-3 hours, or until it is well set and firm. Once chilled, slice the Arabian Pudding into desired portions and serve cold.

• Ensure milk is cold when mixing with corn flour to prevent lumps.

• Do not over-thicken the custard; it should be of flowing consistency to allow bread to absorb it well.

• Chill the dessert for at least 2-3 hours for best results and firm setting.

• Use flavored custard powder instead of corn flour for different taste profiles.

• Substitute fresh cream with whipping cream for a lighter, airier texture.

• Experiment with different types of nuts or dried fruits for garnishing.