Wednesday, February 3, 2010

Cardamom Bread Pudding

So I posted the recipe for Cardamom Bread. Rarely do I ever have an extra loaf sitting around getting stale; however, this is one of those rare occassions.  I couldn't bring myself to the point of tossing a loaf, so I set out to do something creative with it. I have an amazing recipe for bread pudding that is sweet and custardy, and I thought it would be the perfect use for my lonely loaf. I was not wrong! The pudding turned out as expected...a thick layer of custard with a chewy topping of bread. A dollup of whipped cream just put it over the edge.  It has become my new favorite.  Of course, after this version, any dried-out bread pudding is just unacceptable. Be prepared to be completely spoiled for life!

Cardamom Bread Pudding

16 oz Half and Half
8 oz Heavy Cream
8 Eggs
1 C Sugar
1/2 tsp Vanilla
1 Loaf Cardamom Bread, slightly stale & cut into 1/2" thick slices
1 TBSP Raisins
1/2 TBSP Cinnamom
1/4 tsp Nutmeg

Combine half & half, cream, eggs, sugar and vanilla and mix well. Arrange bread on the bottom of a 10" x 10" x 2" pan. Pour liquid mixture over the bread. Sprinkle the raisins over all then the cinnamon and nutmeg with a little sugar. Cover the pan with foil and place in a second baking pan with water to almost the top of the pudding pan. Bake at 400* for 75-90 minutes. Remove when custard is set. Serve warm or cold with whipped cream.

 Look at that thick layer of custard...Yummm!