Tipsy Bread
Slices of tender, crustless bread are generously spread with fruit jam and soaked in sweet sherry to create a moist, flavorful base for this vintage dessert. Topped with a rich, thickened milk custard and garnished with crunchy sliced almonds, this dish offers a delightful contrast of creamy and spongy textures. Best served thoroughly chilled, it is an elegant and comforting pudding perfect for ending a meal on a sweet note.
Ingredients
- 6 slices White bread slices (Crusts removed. Quantity estimated based on standard serving dish size.)
- 1/2 cup Raspberry, strawberry, or currant jam (Quantity estimated for spreading.)
- 1/2 cup Sweet Sherry (Or enough to soak the bread. Originally 'Sherry'.)
- 2 tablespoons Sliced almonds (Blanched and sliced.)
- 2 cups Whole milk (For the custard (Dudhpak base).)
- 1/4 cup Granulated sugar (For the custard.)
- 1 tablespoon Rice flour or cornstarch (To thicken the milk custard (Dudhpak).)
Instructions
- 1Cut the crusts off the bread slices. If the bread is thick, slice it into thin pieces approximately 1/2 inch thick.
- 2Spread the raspberry, strawberry, or currant jam generously on both sides of the bread slices. Arrange the jammed slices evenly in a serving dish (preferably a deep glass or china dish).
- 3Pour enough sherry over the arranged bread slices so that they are well-soaked but not disintegrating. Sprinkle the sliced almonds evenly over the top.
- 4Prepare a thick milk custard (Dudhpak). In a saucepan, combine the milk, sugar, and rice flour (or cornstarch). Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency. Remove from heat and let it cool completely.
- 5Once the custard has cooled, pour it over the prepared bread and almond layer. Place the dish in the refrigerator (or on a bed of ice as traditionally done) to chill thoroughly before serving.