Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
• 5 cups cubed stale or lightly toasted bread
• 1 cup diced apple
• 2 cups half & half
• 2 teaspoons finely ground Kashmiri or Madras Curry
• 4 eggs
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
For the Cardamom Cream
• 1 cup heavy cream
• 1/2 teaspoon cracked cardamom seeds
• 1/2 teaspoon sugar

Instructions

For the pudding:
1. Preheat oven to 350 degrees.
2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
For the cardamom infused cream:
7. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
8. Pour warm cream over the pudding and serve.