Indian Bread Pudding with Cardamom Sauce

Randy Mayor; Katie Stoddard

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 29%
  • Fat: 8.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 9g
  • Carbohydrate: 41.9g
  • Fiber: 2.6g
  • Cholesterol: 90mg
  • Iron: 1.2mg
  • Sodium: 352mg
  • Calcium: 191mg

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

Preparation

  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.
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