Recipe Index

Ingredients

• 6 cups stale bread (cut into 2” pieces)
• 4 tablespoons butter (1 for coating pan 3 for pudding)
• 4 eggs
• 2 cups milk
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• 1 cup heavy whipping cream
• ½ cup whole milk
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract

Method

1. Heat the oven to 350°F and coat an 8-inch square baking dish with 1 tablespoon of the butter for this bread pudding.
2. Cut the stale bread into roughly 2-inch pieces, drizzle them with the remaining melted butter, and tumble them into the buttered dish.
3. Beat the eggs for about 3 minutes, then mix in the milk, granulated sugar, vanilla and cinnamon along with the cardamom until the custard is smooth.
4. Pour the custard slowly over the buttered bread, making sure every piece is coated, and let it soak for a few minutes before the dish goes into the oven.
5. Bake the bread pudding for 30 to 45 minutes, until it is golden brown and springs back when pressed lightly with a spoon.
6. For the vanilla sauce, simmer the heavy whipping cream with the whole milk and sugar in a small saucepan, stirring until the sugar dissolves.
7. Whisk the cornstarch into the simmering cream sauce, lower the heat, and cook for about 5 minutes until it thickens without lumps.
8. Take the sauce off the heat, whisk in its vanilla, let it cool slightly, and drizzle it generously over warm slices of the pudding.

Prep: 60 min · Cook: 45 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data