Khapli Wheat

Bread Pudding

Is the Comfort Dessert You Didn't Know You Needed

Why Choose Khapli Wheat Bread For Your Desserts?

When making bread pudding, the choice of bread dictates the final texture. Regular commercial white bread often disintegrates when soaked in custard. In contrast, bread made from Khapli wheat flour features a dense, tight crumb and a naturally nutty flavour profile that complements warm spices like cinnamon, nutmeg, and vanilla.

From a quality perspective, utilising Aashirvaad Chakki Khapli Atta offers distinct advantages for your home baking:

• Ancient Khapli (Emmer) Wheat: It is made with Khapli wheat, a heritage grain treasured for centuries in Indian cuisine for its purity.

• Packed With Nutrients: It contains 30% more protein than regular wheat, which helps develop a stronger gluten network for bread structure.

• High-Quality Khapli Wheat: Every grain passes 40+ quality checks to ensure only high-quality wheat reaches your kitchen.

• Rich in Dietary Fibre: It supports better digestion and optimal gut health, making your desserts lighter on the stomach.

How To Bake The Perfect Homemade Khapli Wheat Bread

Before assembling your puddings, you must craft a high-quality homemade loaf. This foundational bread provides the ideal texture when allowed to go slightly stale over a day or two.

Ingredients Required:

• 3 cups Aashirvaad Chakki Khapli Atta

• 1 packet (7g) active dry yeast

• 1.25 cups lukewarm water

• 2 tablespoons honey or maple syrup

• 1 teaspoon salt

• 2 tablespoons olive oil or melted ghee

Step-by-Step Baking Process:

• Activate the Yeast: In a small bowl, combine lukewarm water, honey, and active dry yeast. Let it sit for 5 to 10 minutes until it becomes frothy.

• Mix the Dough: In a large mixing bowl, combine the Khapli flour and salt. Pour in the yeast mixture and olive oil. Stir until a sticky dough forms.

• Knead thoroughly: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes. The high protein content of the ancient grain will help form a smooth, elastic dough.

• First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

• Shape and Second Rise: Punch down the dough, shape it into a loaf, and place it into a greased loaf pan. Cover and let it rise again for 45 minutes.

• Bake: Preheat your oven to 190°C. Bake the loaf for 30 to 35 minutes until the crust is golden brown and the bottom sounds hollow when tapped. Let it cool completely before slicing.

4 Comforting Bread Pudding Recipes To Make Using Khapli Wheat Bread

1. Classic Spiced Eggless Khapli Bread Pudding

This version retains the traditional, warm custard flavour notes without relying on eggs, using cornstarch and condensed milk to achieve a velvety set.

Ingredients:

• 6 cups cubed stale Khapli wheat bread

• 2.5 cups whole milk

• 0.5 cup sweetened condensed milk

• 2 tablespoons cornstarch

• 3 tablespoons melted butter

• 1 teaspoon ground cinnamon

• 0.5 cup raisins and chopped walnuts

Making Process:

• Whisk cold milk, condensed milk, and cornstarch in a saucepan until smooth, then warm gently over low heat until slightly thickened.

• Stir in the melted butter and ground cinnamon.

• Arrange the Khapli bread cubes, raisins, and walnuts in a greased baking dish.

• Pour the warm milk mixture evenly over the bread, pressing down gently so the dense ancient grain bread fully absorbs the liquid. Let it rest for 20 minutes.

• Bake at 180°C for 35 minutes until the top is golden and bubbling.

2. Vegan Chocolate and Orange Khapli Bread Pudding

A decadent, dairy-free variation where the inherent nuttiness of the Emmer wheat pairs beautifully with rich dark chocolate and bright citrus zest.

Ingredients:

• 6 cups cubed stale Khapli wheat bread

• 3 cups unsweetened almond milk or oat milk

• 0.5 cup coconut sugar

• 0.5 cup dairy-free dark chocolate chips

• Zest of one fresh orange

• 1 teaspoon vanilla extract

• 2 tablespoons chia seeds (soaked in 6 tablespoons water to form a gel)

Making Process:

• Whisk the almond milk, coconut sugar, orange zest, vanilla extract, and hydrated chia seed gel in a large bowl.

• Toss the bread cubes and dark chocolate chips together in your baking pan.

• Pour the chocolate-citrus vegan custard over the bread, ensuring every cube is well coated. Let it soak for 25 minutes.

• Bake in a preheated oven at 180°C for approximately 40 minutes until the centre is set.

3. Eggless Cardamom and Saffron Shahi Bread Pudding

Inspired by traditional Indian flavours, this dessert uses a reduced-milk base infused with luxurious spices to create a rich, aromatic experience.

Ingredients:

• 6 cups cubed stale Khapli wheat bread

• 3 cups full-cream milk

• 0.5 cup sugar

• A generous pinch of saffron strands

• 0.5 teaspoon crushed cardamom powder

• 2 tablespoons slivered almonds and pistachios

• 2 tablespoons ghee

Making Process:

• Simmer the full-cream milk in a heavy-bottomed pan until it reduces to about 2 cups. Stir in the sugar, saffron, and cardamom.

• Lightly toss the Khapli bread cubes in melted ghee before placing them in the baking dish for enhanced flavour.

• Pour the hot, aromatic reduced milk over the bread cubes and scatter the slivered almonds and pistachios on top.

• Allow the setup to stand for 15 minutes, then bake at 180°C for 30 minutes until the edges turn crisp.

4. Vegan Maple and Pecan Khapli Bread Pudding

A warm, comforting, plant-based option featuring caramel tones from pure maple syrup and a satisfying crunch from toasted pecans.

Ingredients:

• 6 cups cubed stale Khapli wheat bread

• 2.5 cups rich coconut milk

• 0.5 cup pure maple syrup

• 1 teaspoon pumpkin pie spice mixture

• 2 tablespoons flaxseed meal (whisked into 5 tablespoons warm water)

• 0.75 cup roughly chopped toasted pecans

Making Process:

• In a blender, combine the coconut milk, maple syrup, pumpkin pie spice, and flaxseed mixture until completely emulsified.

• Place your ancient grain bread cubes and chopped pecans into a baking dish.

• Pour the spiced maple custard over the bread, pressing the cubes down with a spatula to ensure deep absorption. Let's sit for 20 minutes.

• Bake at 180°C for 35 to 40 minutes until a rustic, caramelised crust forms on top.

Pro-Tips For Perfecting Ancient Grain Bread Puddings

• Let It Stale: Ancient-grain breads, like those made with Khapli wheat, absorb custard best when they are dry. Cut your loaf into cubes and leave them on a baking sheet overnight before cooking.

• Extended Soaking Time: Because heritage grains have a robust structure, allow the unbaked pudding to soak in the liquid custard for 20–25 minutes before baking.

• Cover While Baking: If the top of your pudding browns too quickly before the custard sets completely, tent the baking dish loosely with aluminium foil for the first 20 minutes of baking.

A Wholesome Sweet Finale

Transitioning to heritage grains does not mean you have to compromise on your favourite comfort foods. By integrating Comforting Bread Pudding Recipes To Make Using Khapli Wheat Bread into your culinary repertoire, you can enjoy a deeply satisfying dessert that honours culinary traditions and ancient Indian agricultural roots. Whether you choose a classic eggless custard or an innovative vegan chocolate-orange pairing, the structural integrity and deep, nutty flavour of homemade Khapli bread will consistently elevate your dessert creations.