Often served at weddings and celebrations, this bread pudding is a specialty of the Hyderabadi region and sees pan-fried bread slices soaked in cardamom-scented syrup. The name is derived from ‘double roti’ which was a term used for bread during the British colonial era. You will need a 2 L serving dish for this recipe.






Skill level

Average: 3.3 (7 votes)


  • 300 g ghee
  • 20 slices white bread, crusts removed, halved
  • 110 g (½ cup) caster sugar, plus extra 2 tsp
  • 500 ml (2 cups) milk
  • 250 ml (1 cup) thickened cream
  • ¼ tsp saffron threads
  • ¾ tsp ground cardamom
  • 3 tbsp slivered almonds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling and chilling time 2 hours

Heat ghee in a large deep frying pan over medium-high heat. Working in batches, add bread slices to pan and fry, turning halfway, for 6 minutes or until golden and crisp. Remove and drain on paper towel.

Place caster sugar, milk, cream, saffron and ½ tsp cardamom in a saucepan over medium heat, stirring to dissolve sugar. Bring to a simmer and cook for 6 minutes or until slightly reduced. Cool slightly.

Working in batches, dip bread into milk mixture, then layer in serving dish. Pour remaining milk mixture over the top. Cool to room temperature, then refrigerate until cold.

When ready to serve, preheat oven to 180°C. Toss almonds on a tray with remaining ¼ tsp cardamom and 2 tsp caster sugar. Place almonds in oven and roast for 6 minutes, then scatter over pudding, to serve.



Photography Chris Chen


As seen in Feast magazine, March 2014, Issue 29.