This combination of English bread pudding and India's shahi tukda is not just aromatic and comforting, it's perfect for the cooler weather.
395g can condensed milk
2 large pinches saffron, soaked in 2 tbsp hot water
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground cloves
10 slices white bread, crusts removed and cut into triangles
125g ghee or butter
½ cup pistachios, roughly chopped
½ cup roasted cashews, roughly chopped
vanilla ice-cream, to serve
1. Combine the milk, condensed milk, spices and eggs and mix well.
2. Melt a quarter of the ghee in a large frying pan and fry a quarter of the bread triangles until lightly brown. Transfer to a deep baking dish large enough to hold all the bread, laying it with the triangles pointing in the same direction. Repeat for the remaining ghee and bread. Pour the custard mixture over the bread and refrigerate overnight.
3. Heat your oven to 180C fan-forced (200C conventional) and bake for about 30 minutes, until browned on top and set in the centre. Remove from the oven, scatter with the nuts and serve warm with vanilla ice-cream.
Also try: Adam Liaw's green eggs and ham
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.