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Indian Bread Pudding with Cardamom Sauce

Randy Mayor; Katie Stoddard
Yield 6 servings
The exotic flavors of rose-flower water and cardamon are typical in Indian and Middle Eastern desserts. The bread cooks in a mixture of milk and sugar, but without eggs—so it's not as creamy as a typical bread pudding. Instead, it's topped with a rich custard sauce.

Ingredients

  • Pudding:
  • 9 (1-ounce) slices white bread
  • 2 tablespoons butter, melted
  • Cooking spray
  • 1 cup evaporated fat-free milk
  • 3 tablespoons sugar
  • 1/4 teaspoon rose-flower water (optional)
  • Sauce:
  • 2 tablespoons sugar
  • 2 large egg yolks, lightly beaten
  • 1 cup whole milk
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon finely chopped pistachios

Nutrition Information

  • calories 272
  • caloriesfromfat 29 %
  • fat 8.7 g
  • satfat 3.8 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 9 g
  • carbohydrate 41.9 g
  • fiber 2.6 g
  • cholesterol 90 mg
  • iron 1.2 mg
  • sodium 352 mg
  • calcium 191 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400° for 8 minutes or until toasted.

  3. Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice into 4 squares. Arrange squares in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.

  4. Combine evaporated milk, 3 tablespoons sugar, and rose-flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.

  5. Preheat oven to 350°.

  6. Bake pudding, covered, at 350° for 15 minutes.

  7. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.

  8. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.

  9. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.

  10. Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.