Saffron Bread Milk Cake
Golden toasted bread soaked in warm saffron-infused milk and finished with crunchy pistachios. An elegant, fragrant dessert that comes together in minutes.
Equipment
- 1 | Baking tray | for toasting bread
- 1 | Heavy-bottomed pan | for heating milk
- 1 | Wooden spoon |
- 1 | Glass baking dish |
- 1 | Knife | for slicing bread
Ingredients
- 8 | slices | white bread | crusts optional
- 3 | cups | whole milk |
- ½ | cup | sugar |
- 1 | pinch | saffron strands | for milk
- 2 | tbsp | chopped pistachios |
- 1 | tbsp | saffron strands | for garnish
Instructions
- Slice the bread into even pieces and arrange on a baking tray.
- Toast at 350°F for 8–10 minutes until golden.
- Heat milk with sugar and saffron strands until fragrant and lightly colored.
- Simmer gently for 5–7 minutes, stirring occasionally.
- Place toasted bread in a single layer in a glass dish.
- Pour the warm saffron milk evenly over the bread.
- Sprinkle chopped pistachios and extra saffron strands on top.
- Rest 10–15 minutes before serving warm.
Notes
Best enjoyed warm the same day it is made.
Store leftovers covered in the fridge for up to 2 days.
Reheat gently or serve chilled.
Use high-quality saffron for the best color and aroma.
Store leftovers covered in the fridge for up to 2 days.
Reheat gently or serve chilled.
Use high-quality saffron for the best color and aroma.