Dish out this sweet delight exuding the taste of paradise.

Ingredients

• Moreish white bread: 10 pieces
• Milk: 2 l
• Plain barfis: 4
• Saffron: a pinch
• Sugar: 1 cup
• Desi ghee: 4 tbsp
• Silver vark
• Nuts
• Pistachios

Preparations:

• Cut out small rounds of bread pieces and keep them aside.
• Boil ½ cup of sugar until thin syrup materializes.
• Start boiling milk and add the powdered barfi and the rest of the sugar – the base dip of rasmalai is complete.
• On a heated tava, sauté the bread pieces till they turn brown on both sides.
• Now dip the bread pieces in the sugar syrup and the rasmalai dip at the same time.
• Mix the remaining sugar syrup and the rasmalai dip. Add nuts and saffron strings to it.
• Pour this in a serving dish. Adorn the preparation with silver vark and rose petals and chill it in the fridge before serving.

Enjoy the taste of Hyderabadi royals digging into this regal recipe.

Ingredients

• Cardamom powder: 2 pinches
• Moreish Bread: 4 slices
• Milk: 500 ml
• Ghee: 1 tbsp
• Sugar: 1 cup
• Khoya: 1 tbsp
• Slivered pistachio: 1 tsp

Preparations:

• Toast the Moreish bread slices brown.
• Boil milk until it becomes half in amount.
• Add khoya and cardamom powder to it and boil. Keep it aside once done.
• To make sugar syrup, take a pan of water and add sugar and cardamom powder to boil it.
• Cut the toasts into small triangles. Apply ghee on them.
• Next soak the ghee-laden toasts in sugar syrup.
• Pour rabdi mixture on them
• Garnish with slivered almonds and pistachios and serve.

Who said breakfast can’t be sinful? Try this recipe for a mouth-watering morning.

Ingredients

• Stale Moreish bread: 300 gm
• Unsweetened cocoa powder: 2 tbsp
• Sugar: 6 tbsp
• Egg: 1
• Whole milk: 500ml
• Butter
• Breadcrumbs
• Hazelnuts and almonds: handful and coarsely chopped

Preparations:

• Preheat the oven to 180°C.
• Put the bread into a large bowl after crumbling it.
• Pour hot boiled milk over the bread. Leave it too cool and soak.
• Next mash the milk-soaked bread with a fork.
• Add the beaten egg, sifted cocoa powder, sugar, almonds, and hazelnuts to it and mix properly.
• Take a round cake tin; grease it with butter and dust with sugar and breadcrumbs.
• Spoon the mixture into the cake tin and smooth the surface with a spatula.
• Shower with sugar. Add a few butter slivers.
• Bake for 40 mins and it becomes crisp on the surface and yet moist inside.
• Remove it from the cake tin once it cools.
• Your Moreish bread pudding cake is ready to serve.

Bring out your inner masterchef with this masterpiece.

Ingredients

• Moreish bread: 12 slices
• Broccoli: 3 cups, frozen, chopped, thawed and drained
• Chicken: 2 cups, diced and cooked
• Cheddar cheese: 2 and ½ cups, shredded and divided
• Eggs: 6
• Milk: 3 cups
• Butter: 1 tbsp, melted
• Onion: 2 tbsp, finely chopped
• Mustard: ½ tsp, ground
• Salt: ¾ tsp
• Pepper: ¼ tsp

Preparations:

• Cut 12 rings and holes in bread with a doughnut cutter. Set them aside.
• Take bread scraps and put them in a greased 13×9-in baking dish.
• Shower them with 2 cups of cheese, chicken and broccoli.
• Place the rings and holes on top.
• Brush the bread with melted butter.
• Now mix milk, eggs, onions, salt, pepper and mustard well. Pour it on the top.
• Refrigerate covering it overnight.
• Take it out from the refrigerator half an hour before baking.
• Preheat oven to 163°C.
• Bake it uncovered for an hour.
• Sprinkle it with the remaining cheese.
• Cut it after waiting for 10 mins.
• Relish your Moreish Broccoli and Chicken Strata.

Find Moreish bread in a new avatar with potato as its partner!

Ingredients

• Moreish bread: 3 slices and cubed
• Celery: ¼ cup and chopped
• Onion: 1 and chopped
• Potatoes: 5 peeled, cooked and mashed
• Whole milk: 1 cup and hot
• Butter: 4 tbsp
• Parsley: ¼ cup, fresh and chopped
• Egg: 1 and beaten
• Salt: ½ tsp
• Pepper: ¼ tsp
• Parsley: additional

Preparations:

• Sauté onion and celery in 2 tbsp of butter in a medium skillet until they become tender.
• To this, add bread cubes. Stir regularly until the mixture is light brown.
• Now stir in parsley, potatoes, milk, egg, salt, and pepper and mix well.
• Spoon the whole mixture into a greased baking dish. Brush it with the remaining butter.
• Bake at 177°C for 30-40 mins and uncovered.
• Take it out and embellish it with the additional parsley.

Feeling bored of the same old French toasts? Here’s how to get rid of them!

Ingredients

• Moreish sandwich bread: 8 slices
• Jelly of your choice: ¼ cup
• Peanut butter: ¼ cup
• Milk: ¼ cup
• Butter: 2 tbsp
• Eggs: 2 large
• Confectioners’ sugar
• Maple syrup
• Fresh strawberries (optional)
• Peanuts

Preparations:

• Take 4 bread slices and cover them with peanut butter and jelly. Top with the rest of the slices.
• Whisk eggs and milk until they blend in a shallow bowl.
• Melt butter over medium heat on a griddle.
• In the egg mixture, dip each side of the sandwiches and place them on the griddle.
• Toast for 2 to 3 mins on both sides until they turn golden brown.
• Garnish them with strawberries and peanuts.
• Lastly dust with confectioners’ sugar and serve with syrup.