How to Make Quick Bread Kheer – Easy Ramadan Dessert Recipe

Indulge in a rich and creamy Bread Kheer, a delicious twist on the traditional rice kheer. This easy-to-make dessert is perfect for Ramadan, offering warmth, comfort, and a delightful sweetness to end your Iftar on a satisfying note. Made with croissants, tea rusks, and aromatic spices, this kheer is thick, flavorful, and effortlessly comes together with simple pantry ingredients. Whether you’re a fan of classic kheer or looking for a quick and innovative version, this recipe is a must-try!

What You Need to Make Bread Kheer

Before you begin, gather all these necessary ingredients to ensure a smooth and hassle-free cooking experience.

• 1 litre whole milk
• 1 litre half and half (or substitute with ½ litre milk and ½ litre cream, or use all milk for a lighter taste and longer cooking time)
• 3 plain croissants
• 5 tea rusks (Papay, not cake rusks)
• 6 cardamom pods (seeds removed and lightly crushed) or 1 tsp cardamom powder
• 1 pinch saffron
• 1 cup sugar
• ¼ cup finely chopped pistachios
• ¼ cup finely chopped blanched almonds

Step-by-Step Instructions to Make Bread Kheer

1. In a large heavy-bottomed pot (avoid nonstick), heat the milk and half and half over medium heat until it comes to a boil.
2. Tear the croissants and rusks into small pieces and add them to the pot.
3. Simmer for 5-6 minutes until the bread softens completely.
4. Blend the mixture using an immersion blender or transfer it to a regular blender, then pour it back into the pot.
5. Stir in the cardamom, saffron, sugar, and half of the chopped nuts.
6. Continue simmering on low heat, stirring frequently. The mixture will darken and thicken over time. As it thickens, it may start bubbling—be cautious!
   • Tip: Place a wooden spoon in the pot to prevent it from bubbling over.
7. Reduce the mixture by about 40% (almost half its original volume), which typically takes 20-30 minutes, depending on the pot used.
8. Transfer the kheer into serving bowls or glasses, let it cool, and garnish it with the remaining nuts just before serving.

Notes & Tips

• Milk Reduction is Key: Whether making traditional rice kheer or bread kheer, properly reducing the milk is essential for richness.
• Best Pots for Cooking: Heavy-bottomed pots (steel, enamel, etc.) are ideal. If using a nonstick pot, be extra careful to prevent burning.
• Slow & Steady Cooking: Once the milk boils, keep the heat on the lowest possible setting while maintaining a steady simmer.
• Avoid Burning: If the milk starts to burn, do not scrape the burnt bits. Instead, transfer the mixture to a clean pot and continue cooking.
• Easy Cleaning Tip: If milk burns in your pot, sprinkle baking soda over the bottom, let it sit, then boil with a few cups of water—this will make cleanup much easier!

For a variation using regular bread, start with half a loaf of white bread.

Enjoy this creamy, rich, and comforting Bread Kheer as a special treat during Ramadan!