India, Dec. 8 -- Bread rasmalai is a creative twist to the classic Bengali rasmalai. It originated as a quicker way to enjoy this East Indian sweet treat that's steeped in history. The original rasmalai recipes involve chenna dumplings soaking in thickened milk, a technique that has been around for ages in the kitchens of Bengal and Odisha. Bread rasmalai at home is a faster way to make winter desserts, and surprisingly, bread was a good substitute for chenna. The slices would absorb all the flavours just the same. This adaptation soon gained popularity because it allowed households to prepare rasmalai at home in minutes, especially during festivals and family gatherings.

Using everyday bread as the base works very well; the soft slices ...