This is an Indian take on English Bread Pudding. It has hints of cardamom and nutmeg, that makes this dish extra special.
Heavy whipping cream is a key element in this dessert. It makes the thickening process quicker, and gives you a richer product. You want your heavy cream mixture to be smelling like eggnog. If needed, feel free to add more nutmeg or cardamom.
If you have stale bread, use it to make this dish! You can use any bread, but my favorite is brioche. It adds a fluffy texture, but anything will work.
This dessert is truly special. Even if it takes a while to bake, it's so worth it. It's by far the best bread pudding! The whole dish will always be a huge hit!
You can serve this with cinnamon (I used it) or vanilla ice cream. It's adds a delicious finish to this amazing bread pudding.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 5 minutes|Serves: 6-8|
5-6 cups of a Brioche Roll
2 cups heavy whipping cream
1 teaspoon crushed cardamon
1/4 teaspoon ground nutmeg
2 eggs + 2 egg yolks
1 cup condensed milk
Cinnamon Ice Cream
Preheat your oven to 350 degrees and grease a casserole pan (large enough to accommodate the bread). Add in your bread and make sure they're all snug tightly together.
Over medium heat stir heavy whipping cream, cardamon and nutmeg. Steep for 5 minutes then return to heat. Add eggs + yolks and keep stirring until the pudding thickens slightly - about 1 minute. Add condensed milk and pour over bread.
Bake for 45-50 minutes and serve with ice cream.
- The Bored Baker 👩🏽🍳