It’s got bread and pudding, which means it has to be lip smacking good.
This recipe involves the preparation of this dish in three stages, the pistachio paste, bread pudding and sauce preparations respectively.
Pistachio paste preparation:
Place the toasted pistachios into a food processor and grind for 3-5 minutes. It will start to become pasty at this point, continue till it becomes a smooth paste, add the corn syrup or simple syrup and pinch of cinnamon and continue to blend for another 3-5 minutes until smooth. Keep aside.
Bread pudding preparation:
Preheat the oven to 177°C.
In a large sauce pan, heat 1-2 tablespoons of Noor Oil and 1 tablespoon of butter on a medium flame. Toast the bread in batches (add more Noor Oil and butter with each new batch). Turn and fry the bread on the other side until golden brown and crisp.
Use a 2.5” cookie cutter, cut rounds out of the bread; you should get 2 pieces per slice (say 28 rounds of all the bread).
Take 9 of these rounds and spread a layer of the pistachio paste on one side. Spread a layer of ricotta on top of the pistachio, and then place them in a single layer on the bottom of a medium size baking tray (8”x8”x2”).
Repeat the process of the pistachio paste and ricotta with another 9 round slices and place them on top of the pieces in the tray. Similarly, add the final round on top of the stack (you will end up with one extra piece of bread).
In a medium size sauce pan bring the heavy cream, sugar, saffron, and cardamom to a slight boil and then simmer for a few minutes at a low temperature and prepare a thick sauce.
Pour this sauce over the bread stacks and place it in the oven, baking uncovered for 30 minutes. The dessert is ready when the sauce begins to bubble, remove from the oven.
When ready to serve, carefully scoop out individual bread pudding stacks, ladle some sauce on top, and a dollop of whipped cream and toasted almonds, enjoy!