Arabian Bread Pudding

Steps

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1. 1
   Trim the edges off fresh bread slices and adjust the quantity based on your bowl size.
   ▶ ≈0:27
2. 2
   Mix 2 tbsp of custard powder with 2 tbsp of cooled boiled milk, stirring until the powder dissolves completely.
   ▶ ≈0:42
3. 3
   Pour 1 cup of fresh cream into a bowl, add condensed milk and blend thoroughly until fully combined, adjusting sweetness to taste.
   ▶ ≈1:00
4. 4
   Heat 750 ml of milk in a pot over medium heat. Once boiling, add 4 tbsp of sugar and stir occasionally to prevent sticking.
   ▶ ≈1:35
5. 5
   Stir the custard mixture once more, then gradually pour it into the hot milk while whisking quickly to combine. The mixture will thicken instantly—continue until it reaches a jiggly custard consistency, then turn off the heat.
   ▶ ≈2:13
6. 6
   Arrange bread slices neatly in a bowl and pour the custard milk over them until completely covered. Layer another set of bread slices on top and repeat the process with the remaining custard milk.
   ▶ ≈2:59
7. 7
   Top with the fresh cream and condensed milk mixture to make the pudding richer and creamier, then garnish with chopped almonds and pistachios.
   ▶ ≈3:26
8. 8
   Cover the bowl with a lid or cling wrap and refrigerate for about 5 hours until set. Do not freeze.
   ▶ ≈3:44