Today marks 1 year of my blogging journey. So, I wanted to post something really special and something that we always get nostalgic about. I gave a lot of thought and finally arrived at this wonderful – Bread pops. As a child, we all would have eaten lollypops. Well, for me, lollypop brings down lots of memories. My mom used to buy them when she was back from work and even my friends used to pull my leg saying I always eat them, Well, I never really bothered 😛
Lollypops are a fun thing for kids. You can give it as a snack to them or on days when you want to give them that extra dose of love 🙂
This is a quick and instant version of pops and I used bread for this recipe as it is readily available at every household. This is a wonderful quick dessert and you can even take this for road trips, picnics or birthday parties.
For my bread pops recipe, the base is similar to what I made for my instant bread ladoo. This recipe can also be found at foodgawker. If you have pop-sticks, it is wonderful for this recipe, but since I haven’t got one, I used toothpicks. So, in that case you might have to use multiple toothpicks for one pop. If you want to make it more easier, simply avoid the sticks and just dip each pop in chocolate and freeze it and eat it like ladoo itself, it tastes the same 🙂
You can check my other recipes using bread — cheesy garlic breadsticks, chili cheese toast, 100% whole wheat bread, fibre-rich bread, instant bread dessert, bread squares, chocolate bread dumplings, stuffed bread, cheesy garlic bread.
Makes: 8-10 pops
Cooking time: 10 mins
Preparation time: 20 mins
Bread slices – 3 (cut into small pieces)
Sugar – ¼ cup (depending on sweetness you prefer)
Milk/water – 3-4 tbsp (just enough to bind the bread)
Butter – 2 tbsp (may use ghee as well but flavor might be strong)
Semi-sweet chocolate – 1/8 cup (I used 33gms bournville dark chocolate)
Milk chocolate – 1/8 cup (I used milkybar)
- Heat butter in a pan and add the bread pieces.
- Fry till the bread is slightly fried.
- Add the milk and sugar to the bread and combine well until a thick halwa-like consistency is achieved. You may have to mash the bread slightly.
- Transfer to a bowl and let it rest till it reaches room temperature.
- Once it cools and warm enough for you to handle, prepare bite size balls from it and place it in the freezer for about 15 minutes.
- Heat a bowl with water in it and let it come to a boil.
- Reduce the heat to the lowest possible and place another heat-proof bowl on this. Make sure that the bowl is not touching the water in the bottom bowl.
- Place the dark chocolate in the top bowl and keep stirring it so that the chocolate melts completely.
- Take toothpicks or pop sticks and dip the tip of the toothpick in the chocolate. Dip the end that is not pointed. We will use the pointed end to insert into the base.
- Remove the bread balls from the freezer and insert the chocolate dipped end of toothpick into the bread balls. I had to use 2 toothpicks for one ball to balance it. So, make sure you use more than 1 toothpick for each ball.
- Now, take a potato and cut its base to let it stand.
- Insert the toothpicks on this and place in freezer for another 15-20 minutes or until the chocolate becomes hard.
- These are now ready to be relished!!
- I had to use 2 toothpicks for 1 pop since a single one cannot carry the weight of the pop. If you have pop sticks, then you may use only one.
- It is important to freeze the pops as mentioned in the recipe or else they will not hold their shape and may even disintegrate.
- You may use oil instead of butter but the use of butter definitely increases the flavor and texture.
- Sometimes, the toothpick may not hold the pop tightly and the pop may fall, in that case gently press the pop onto the toothpick and freeze it for another 10 minutes.
- Add very little milk to the bread, if you add more the pop will disintegrate and will not become tight.