Bread Halwa is a simple yet indulgent dessert often made during special occasions or whenever you want to give a sweet twist to stale bread. This rich and delicious halwa is made with leftover bread, ghee, sugar, and dry fruits. It's a perfect festive sweet that melts in your mouth and is easy to prepare with step-by-step instructions.
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Take 10 slices of slightly dry milk bread. Avoid using fresh bread as it absorbs more oil and becomes soggy.
Trim the brown edges of each slice.
Cut each slice into 4 equal square pieces.
Heat oil in a deep pan for frying.
Once the oil is hot, add a few bread pieces at a time without overcrowding.
Fry until they turn golden brown and crisp.
Remove and place them on a plate. Continue frying all bread pieces in batches.
In a separate pan, heat 1 tablespoon of ghee.
Add chopped almonds, cashews, and raisins.
Roast on low flame until the nuts turn golden and the raisins puff up.
Remove and set aside for garnish.
In a thick-bottomed pan, add 1 large glass of water.
Add 300 grams of sugar and 4 crushed cardamoms.
Boil until the sugar completely dissolves and the syrup becomes slightly sticky.
Ensure the syrup is slightly runny for a soft, sticky texture.
Once the syrup is ready, reduce the flame to low.
Add the fried bread pieces into the syrup.
Gently press and stir so that the bread soaks in the syrup completely.
Let it simmer on low flame for 4–5 minutes until the bread turns soft and begins to break down.
Add 1 small tea glass of milk to the halwa and continue to cook on low flame.
Stir continuously with a ladle, mashing slightly as needed.
Once it thickens and comes together into a halwa texture, add the remaining ghee and the roasted dry fruits.
Mix everything well and turn off the flame.
Use slightly dry bread (2 days old) to avoid sogginess and ensure better texture.
Fry the bread in small batches to ensure even cooking and crispiness.
Keep the sugar syrup slightly runny to achieve a soft and sticky halwa texture.
Roast the dry fruits on low flame to avoid burning and enhance their flavor.
Reheat the halwa slightly before serving for the best taste.
Can I use fresh bread for this recipe?
It's best to use slightly dry bread (2 days old) as fresh bread absorbs more oil and can become soggy.
How do I store leftover Bread Halwa?
Store the halwa in an airtight container in the refrigerator for up to 2 days. Reheat slightly before serving.
Can I use other types of bread instead of milk bread?
Yes, you can use other types of bread, but milk bread gives the best soft and rich texture to the halwa.
What should I do if the sugar syrup becomes too thick?
If the syrup becomes too thick, add a little water to thin it out. A slightly runny syrup is ideal for this recipe.
Can I skip the dry fruits?
Dry fruits enhance the flavor and texture of the halwa, but you can skip or replace them based on your preference.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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