I love to bake, but I know someone who is Passionate About Baking! Yes, the charming Deeba Rajpal is here on the blog today with a wonderful festive recipe, and simultaneously sharing a beautiful travel memoir. The icing on this cake err post is of course the beautiful Mauviel 1830 copperware that has recently come into her possession (I have to confess here that I kept going back to her FB page to take multiple peeks at these copper beauties ever since she mentioned them!) So imagine the pleasantness of my surprise when I saw those very same pieces integrated into this blog post! :) Thank you Deeba, over to you!
When Sharon asked if I could do a guest post for her in October, maybe a destination with a recipe woven in for Diwali, I didn't hesitate for a moment. Yes please. I'd be honoured to. This is a post about an Indian bread pudding for the festival season, travel, cookware, memories, connects and so much more. I share Sharon's passion, travel included!
Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture....love! In her own words "I am passionate about certain decor styles and ideas - I am passionate about antiques and old houses - I like a certain blend of the old and the new, and when I see that in a space, I get all excited about it, and blog about it."
I am fascinated by food props historical, antique, rustic. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. I had Srinagar in mind as I consider it one of the most stunning places on earth. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm ...
Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar as filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it's an intrinsic part of their culture. There was only so much I could carry back. I had been warned about excess baggage!!
And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! I just had to share it with you.
For the recipe, I wanted a Srinagar connect, so saffron it was going to be. Saffron is the world's most expensive spice, and was brought to Indian from Persia in 500BC. I've done a really nice Caramel Saffron Panna Cotta in the past, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding. 
The Mauviel1830 pan offered me a perfect plating dish even though it's a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. This time around, here is what I did. I tried to use as many of the beautiful creations from Mauviel in this simple recipe. The adorable little was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, condensed milk and saffron, the heavy bottom saucepan for reducing the milk concoction...and of course the rectangular pan for final setting. 
It's a really nice set, and using it made my experience totally memorable. I felt royal. Also like I was stepping back into history. You've got to experience the cookware to believe it. Each piece screams quality, and as a friend rightfully commented on FB, Mauviel1830 is an investment. I feel privileged to own such a stunning line.Thank you Sharon for having me over. I am eternally grateful to be invited to The Keybunch to share my passion with you. It runs deep. Memories, passions, travel, obsessions, possessions, food props, photography, some food styling, and of course, a Saffron Pistachio Indian Bread Pudding {eggless} recipe ...
Recipe: Saffron Pistachio Indian Bread Pudding {eggless}
Summary: Rich, sweet, festive yet made with staple pantry ingredients, the Saffron Pistachio Indian Bread Pudding is a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.
Serves 2-4
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 3 slices of brown bread, cut into 2 X 1" bits {or as desired}
- 50g clarified butter
- 200ml low fat cream
- 150ml milk
- 100ml condensed milk
- 1 generous tsp saffron threads
- Topping : slivered pistachios, edible rose petals, saffron strands
Method:
- Melt the clarified butter in a small saucepan, and cool slightly. Paint over the cut bread bits with the melted clarified butter. Toast the bread until crisp and light golden. {alternatively shallow fry the bread in clarified butter}.
- Layer the base of a 4" X 6" dish with half the bread bits. Sprinkle with some slivered pistachios and rose petals if desired.
- In the meantime, place the cream, milk and condensed milk in a bowl and whisk to blend. Taste and adjust sweetness if required.
- Transfer to a heavy bottom pan, bring to a boil, then simmer until it is reduced to 2/3rd quantity. Add the saffron and leave to infuse for 10- 15 minutes.Pour half over the bread bits, top with remaining bread bits. Pour over the remaining milk mixture. Leave for about half an hour to allow the bread to soak up the liquid, top with slivered pistachios, edible rose petals and a few strands of saffron and serve warm.
- Alternatively you can chill it covered in the fridge and serve cold.
Thanks again Deeba! Having you over with a recipe post was such an honor. And I am quite humbled that you also took the time to understand what my blog is about and weave in a travel and lifestyle angle to your post too!
And readers, the lovely bird-cage lantern giveaway from The Purple Turtles is open until the 30th of October.
And readers, the lovely bird-cage lantern giveaway from The Purple Turtles is open until the 30th of October.