Curry Bread Pudding with Cardamom Cream
- Details
Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful variations of our own. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy; nothing says holiday like bread pudding.
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
- ½ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
For the Cardamom Cream
- 1 cup heavy cream
- ½ teaspoon cracked cardamom seeds
- ½ teaspoon sugar
Instructions
For the pudding:
- Preheat oven to 350 degrees.
- 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.
- While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
- In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
- 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.
- 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:
- Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
- Pour warm cream over the pudding and serve.
3 Comments
Leave a Comment
Vadouvan Vegetable Pie
This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning …
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
I enjoy what you guys tend to be up too.
Such clever work and exposure! Keep up the superb works guys
I’ve added you guys to blogroll.
Serves how many ?
Thanks !!
Since it’s made in an 8 x 8 pan, you could get at least 9 pieces out of this recipe. (Of course, it all depends on how big of a piece you want. We couldn’t stop eating it…)