Follow these steps for perfect results
Peshwari naan
sliced
Eggs
whisked
Raisins
Bananas
sliced
Brown sugar
Butter
melted
Coconut milk
Whole milk
Sugar
for sprinkling
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Lightly butter the Peshwari naan slices.
Cut each naan slice into triangles.
Whisk brown sugar and eggs together until light and foamy.
Stir in coconut milk and whole milk until well blended.
Line the base of a large ovenproof dish with one-third of the naan slices.
Top with some banana slices and raisins.
Repeat layering with the remaining naan, banana slices, and raisins.
Pour the egg mixture over the layered ingredients.
Let it soak for 10 minutes.
Scatter sugar on top of the pudding.
Place the dish in a large roasting tin.
Pour boiling water into the roasting tin, filling it about two-thirds up the side of the dish.
Bake for 40-45 minutes, or until golden brown and set.
Expert advice for the best results
For a richer flavor, use full-fat coconut milk.
Add a splash of rum or vanilla extract to the egg mixture for extra flavor.
Adjust the amount of sugar to your preference.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm, dusted with powdered sugar or a scoop of vanilla ice cream.
Serve warm or at room temperature.
Top with whipped cream or vanilla ice cream.
Garnish with fresh berries.
Sweet and bubbly, complements the dessert's sweetness.
Discover the story behind this recipe
Peshwari naan is a popular bread in South Asian cuisine. This pudding is a creative way to repurpose it.
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