One of my favorite local take-out spots is a little Indian cafe where the curries are succulent, the buttery rice is speckled with saffron, and the tandoor-blistered naan bread is pillowy, warm, and as big as a record album.
It's a rare occasion, but every once in awhile, there's leftover naan in my house. It didn't take me long to turn it into a rich, dense sweet treat -- one that's become my favorite weekend breakfasts to serve when guests or family are around.
I assemble it the night before, pop it in the oven nice and early -- and then we devour the warm, custard-soaked blankets of naan and fruit, all the while surrounded by wafts of cardamom and cinnamon.
The creaminess and caramel make it a rich, hearty breakfast that's a great candidate for fall or winter. It may not be your average bread pudding (its layers and firmness are rather unusual), but its depth of flavor and texture are so satisfying. And substitutions or additions are nearly endless: think dark chocolate chips, sultanas, dried cranberries, or even banana slices between the layers.
The steeping and slight pre-cooking of the custard locks in its spicy, creamy flavor while creating a thickness that ensures unity in texture and spice (no separated eggs or spices that fall to the bottom).
That and an easy caramel sauce (no thermometer needed!), and there's just the layering of the naan and fruit. And, I admit, some torturous waiting time. —ButterSugarFlowers