Buttery toasted bread soaked in berry, vanilla and spiced sweetened milk - this recipe is great for weekend couple therapy because it tastes like love in little pots! Perfect to make a day ahead too if you’re hosting friends or family for a meal.


● Handful mixed pecans and almonds, chopped

● 2 to 2½ tablespoon­s butter

● 3 white bread slices, crusts removed

● 170 grams evaporated milk

● 90 grams condensed milk

● 2 or 3 drops vanilla essence

● Pinch ground cinnamon

● ½ cup mixed berries, muddled


● Put a small frying pan on low heat. Add the nuts into the pan and dry roast them until slightly brown and fragrant. Set aside to cool.

● Put a large frying pan on low heat. The pan needs to be big enough to hold the bread slices. Put the butter in the pan and once melted, add the bread slices and toast until golden brown. Remove from the heat and cut the bread into mini squares.

● While the bread is toasting, place a saucepan on low heat and combine the evaporated milk, condensed milk, vanilla, and cinnamon in the pan. Heat just enough to warm the milk but not boil it. Remove from the heat and set aside.

● In a mason jar, layer the ingredient­s, starting with the muddled berries followed by a few tablespoon­s of the milk mix, a few toasted bread squares, and another few tablespoon­s of the milk mix— just enough to soak into the bread. Finish by sprinkling a few roasted nuts on top. Seal and refrigerat­e for at least 1 hour.

● Repeat until all the mason jars have been layered and garnished with nuts.

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