Eid Rose Petal and Condensed Milk Custard Bread Pudding

Name: Eid Rose Petal and Condensed Milk Custard Bread Pudding
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 loaf (about 1 lb) (450 g) sourdough bread, day-old or older, cut into ¾-inch cubes, spread on a sheet pan and left uncovered for 2–4 hours or overnight to dry out; 6 large eggs, at room temperature; 1 can (14 oz) (397 g) sweetened condensed milk; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 8 green cardamom pods, lightly crushed to split open, seeds exposed; 1½ tsp (7½ ml) vanilla extract; ½ tsp (2½ ml) rose water; ½ tsp (3 g) fine sea salt; ¾ cup (90 g) sliced almonds, blanched, lightly toasted; 2 tbsp (6 g) dried culinary rose petals, for layering and garnish; 2 tbsp (30 g) unsalted butter, melted (optional)

From the MyKitchenBank Kitchen

A luxurious slow-cooker bread pudding celebrating Eid with fragrant rose petals, cardamom spice, and sweetened condensed milk custard. Cubed sourdough bread becomes tender and custard-soaked, studded with toasted almonds and garnished with edible rose petals. Warm, comforting, and deeply aromatic—perfect for festive gatherings.

Prep: 20 min
Cook: —
Wait: 3 hr 30 min
Total: 3 hr 50 min
Makes: 8 servings (one 5-quart slow cooker)

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Steps

Before you start

Cube the sourdough bread and spread on a baking sheet to dry for 2–4 hours or overnight (this prevents a soggy pudding)
Lightly toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool
Use food-grade dried rose petals or ensure fresh petals are pesticide-free and washed
Line or lightly butter the slow cooker insert so pudding releases cleanly

1
Prepare Custard Mixture
- In a large mixing bowl, whisk together eggs, condensed milk, whole milk, and heavy cream until smooth and fully combined.
- Add vanilla extract, rose water, and salt; whisk again until evenly blended.
- The mixture should be pale and homogeneous.
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Ready when: Mixture is smooth with no streaks of egg white
Tip: Whisk thoroughly to prevent any lumps or unevenly distributed ingredients in the final pudding.
2
Infuse Custard with Cardamom
- Add the crushed cardamom pods to the custard mixture and stir to distribute.
- Let sit at room temperature for 10 minutes so the cardamom flavor infuses into the liquid.
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Ready when: Cardamom pods are submerged and fragrant
Tip: Don't skip this infusion step—it builds the aromatic, spiced foundation of the pudding.
3
Prepare Slow Cooker
- Lightly butter the inside of a 5-quart slow cooker insert if desired (this helps the pudding release).
- Layer in one-third of the dried bread cubes at the bottom, breaking any very large pieces.
- Sprinkle with 1 tbsp of the toasted almonds and about ½ tbsp of the rose petals.
- Repeat with another third of bread, almonds, and rose petals.
- Top with the final third of bread, remaining almonds, and remaining rose petals.
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Ready when: Slow cooker is loaded with layered bread and toppings
Tip: Don't over-pack the slow cooker; leave about 1 inch of space at the top for the bread to expand slightly.
4
Pour Custard Over Bread
- Carefully pour the cardamom-infused custard mixture over the layered bread, pouring slowly and evenly so all the bread gets moistened.
- Use a spoon to press down gently on the bread so it absorbs the liquid.
- The bread should be submerged or mostly submerged by the end.
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Ready when: All bread is soaked with custard and no dry pieces remain visible
Tip: If bread floats, gently press it down with the back of a wooden spoon until it absorbs the liquid.
5
Cook on Low Heat
- Cover the slow cooker and cook on LOW for 3.5 to 4 hours.
- The pudding will cook gently without browning.
- After 2 hours, give it a gentle stir from the bottom up, being careful not to break apart the bread.
- You'll notice the custard will have set slightly around the edges while the center still jiggles slightly.
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Ready when: Custard is set around the edges with only a slight jiggle in the very center, and the pudding pulls away slightly from the sides of the insert
Tip: Resist the urge to open the lid frequently—each opening releases heat and extends cooking time. One gentle stir midway is sufficient.
6
Rest Before Serving
- Turn off the slow cooker and let the pudding rest, uncovered, for 15–20 minutes.
- This allows it to cool slightly and firm up enough to serve neatly with a spoon without it being too loose or sloppy.
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Ready when: Pudding has set noticeably and is warm but not steaming
Tip: This rest period is key to achieving a pudding that holds together when plated, rather than running across the plate.
7
Serve and Garnish
- Spoon the warm bread pudding into serving bowls.
- If desired, drizzle with any custard remaining at the bottom of the slow cooker.
- Top each serving with a few extra dried rose petals and a small sprinkle of toasted almonds for visual appeal and a final aromatic flourish.
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Ready when: Pudding is plated and garnished
Tip: Serve while still warm for the best flavor and texture—the warmth amplifies the rose and cardamom aromas.

Good to know

Tips

Dry your bread cubes properly: sourdough that is too fresh or moist will become mushy rather than custard-soaked. A 2–4 hour dry spell on the counter (or overnight in an airtight container) prevents waterlogging.
Cardamom is potent—if you prefer a subtler spice, use 6 pods instead of 8, or reduce to ½ tsp ground cardamom stirred directly into the custard.
Rose water is equally assertive; start with ¼ tsp if you are unsure, then taste a spoonful of the raw custard and add more if desired. It should enhance rather than dominate.
The slow cooker's gentle, even heat prevents the eggs from curdling and keeps the pudding silky rather than rubbery—resist the temptation to cook on HIGH, even if you're short on time.

Make ahead

Prepare the bread cubes and toast the almonds up to 2 days ahead; store bread in an airtight container and almonds in a sealed jar. The custard mixture (steps 1–2) can be made up to 8 hours ahead and chilled, covered. Assemble the slow cooker and cook the pudding on the day of serving for the best texture and aroma.

Storage & reheating

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave (in a bowl, 1–2 minutes, stirring halfway) or gently in a saucepan over medium-low heat (3–5 minutes, stirring occasionally) until warmed through. Freeze for up to 1 month in an airtight freezer container; thaw overnight in the fridge and reheat as above. The texture will be slightly denser after freezing, but flavor remains excellent.

Substitutions

rose water → orange blossom water. Use the same amount (½ tsp). This shifts the flavor to a brighter, citrus-floral note while keeping the Middle Eastern elegance.
green cardamom pods → ½ tsp ground cardamom mixed into the custard at the start. Use at step 1 instead of infusing whole pods. The flavor will be more muted but still present; omit the 10-minute infusion step.
sliced almonds, blanched → pistachios, roughly chopped. Use the same weight and toasted in the same way. This adds a subtle earthiness and a beautiful green color.
sourdough bread, day-old or older → challah or brioche, day-old. Both are richer and denser, so reduce whole milk to 1.75 cups to avoid a overly custard-heavy pudding. The result will be slightly sweeter.