Stovetop Bread Pudding with Custard

1In a mixing bowl, combine the custard powder (½ cup) and sugar (½ cup). Gradually add the milk (2 cups) while whisking continuously to avoid lumps. Mix until smooth and well combined.

2In a saucepan, heat the mixture over medium heat, stirring constantly until it thickens. This should take about 5-7 minutes. Once thickened, remove from heat and let it cool slightly.

3While the custard is cooling, cut the bread into small cubes or triangles. You can use any type of bread you prefer, but white or brioche works best for a soft texture.

4In a large mixing bowl, combine the bread pieces with the cooled custard mixture. Gently fold the bread into the custard until all pieces are well coated.

5In a non-stick skillet, heat the ghee (2 tablespoons) and sunflower oil (2 tablespoons) over medium heat until hot. Pour the bread and custard mixture into the skillet, spreading it evenly.

6Cover the skillet with a lid and cook on low heat for about 15-20 minutes, or until the bottom is golden brown and the pudding is set. You can check by gently lifting the edge with a spatula.

7Once cooked, remove from heat and let it cool for a few minutes before serving. You can serve it warm or chilled, drizzled with extra custard or a scoop of ice cream if desired.