When we were growing up in Kenya, my mum was always finding innovative ways to use up leftovers. She often made this halwa with left-over bread and thick bread ends that none of us wanted to eat.
Serve hot with or without single cream.
Ingredients
- 8 thin slices plain white bread
- 3 eggs
- 1½ pint milk
- 1 cup sugar
- 4oz butter (or 4tbs oil and 2oz butter)
Method
- Toast the bread, break up into 1inch pieces and put in a non-stick saucepan.
- Add the milk, eggs and butter, mix with a wooden spoon and keep aside two hours.
- Place the saucepan with mixture on medium heat, keep stirring every few minutes so it doesn’t burn. When the liquids dry up and the butter separates (bhun), add the sugar mix well.
- Cook on low heat for another 10mins and keep stirring continuously. Remove into serving dish.
- This is how it looks at the final stage in the pan and the butter has separated.
