Parsi Dabroti
This old-school Parsi bread pudding turns leftover bread into a softly set, cardamom-scented dessert with raisins and nuts in every bite. Warm, comforting, and lightly caramelized on top, it is simple home cooking at its best.
For 8 servings
- prep · ~5 min
Prepare the bread and baking dish.
1.Grease a medium baking dish with a little butter.2.Cut the bread slices into halves or thick strips.3.Arrange half the bread in the dish in a snug layer. - boil · ~6 min
Warm the milk with sugar and spices.
1.Add milk and sugar to a saucepan over medium heat.2.Stir until the sugar dissolves and the milk is hot but not boiling hard.3.Add cardamom powder, nutmeg powder, and melted butter.4.Take the pan off the heat and let it cool slightly. - mix · ~3 min
Whisk in the eggs.
Beat the eggs in a bowl. Slowly pour in a little warm milk mixture while whisking, then add the rest and mix well so the eggs do not scramble.
TIPKeep the milk just warm, not very hot, before adding the eggs. - assemble · ~7 min
Layer the pudding.
1.Scatter half the raisins, cashews, and almonds over the bread layer.2.Pour over some of the custard mixture to moisten the bread well.3.Add the remaining bread on top.4.Finish with the remaining raisins, cashews, and almonds.5.Pour the rest of the custard over everything and press lightly so the bread soaks it up. - rest · ~10 min
Let the bread soak for 10 minutes.
- bake · ~35 min
Bake until set and lightly golden.
Bake in a preheated 180°C oven until the center is just set and the top is lightly browned. A knife inserted near the center should come out mostly clean.
TIPDo not overbake or the pudding will turn dry instead of soft. - rest · ~5 min
Cool slightly before slicing.
- serve
Serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly stale bread, not fresh, so it absorbs the custard without turning mushy.
- 2Let the milk mixture cool a bit before tempering in the eggs, or you may get tiny scrambled bits.
- 3Press the top bread layer down gently after pouring the custard so dry corners soak evenly.
- 4If the nuts on top brown too fast, loosely cover the dish with foil for the last part of baking.
- 5Bake only until the center has a slight wobble; it will continue to set as it rests.
- 6Resting for 10 minutes before slicing helps the custard firm up and gives neater portions.
- 7Reheat leftovers covered in a low oven or microwave with a splash of milk to keep them soft.
Adapt it for your goals.
Rose-scented
Add a few drops of rose water to the cooled milk mixture for a more festive Parsi-style aroma.
low sugarLow-sugar
Reduce the sugar slightly if you prefer a more lightly sweet pudding that lets the spices and nuts stand out.
fruit richFruit-rich
Increase the raisins or add a few chopped dates for sweeter bites and a denser, more old-fashioned pudding.
egglessEggless
Replace the eggs with custard powder or a cornstarch-thickened milk base for a set pudding without eggs.
Why this is on our healthy list.
Protein From Milk and Eggs
The milk and eggs add protein, making this dessert more sustaining than a simple sugar-based sweet.
Nutrient-Dense Nuts
Cashews and almonds contribute healthy fats, some plant protein, and added texture along with minerals.
Reduced Food Waste
Using slightly stale bread gives leftover bread a delicious second life instead of letting it go to waste.
Frequently asked questions
Yes, but stale bread is better because it absorbs the custard more evenly. If using fresh bread, let it dry out a bit first.
