Cardamom and Rose Bread-and-Butter Pudding with Raisins
Inspired by techniques from NYT Cooking.
Overlapping triangles of buttered bread baked in a fragrant cardamom and rose custard, finished with raisins and chopped nuts.
Always check the labels of the products you use.
Method
- 1
Prep. Heat the oven to 190 °C, brush both sides of all 11 bread slices with 150 g melted butter and cut each into two triangles.
- 2
Layer. Butter a 23 x 33 cm dish, arrange the triangles overlapping with points up, then scatter in 110 g raisins, tucking some between the slices, followed by 15 g chopped pistachios and 18 g chopped almonds.
- 3
Whisk. Whisk 700 ml evaporated milk and 397 g condensed milk with 6 eggs until completely smooth, then whisk in 85 g sugar, 1 tsp cardamom, ¾ tsp nutmeg, 1 tsp rose water and 1 tsp vanilla.
- 4
Pour. Pour the custard over the bread to within 1 cm of the rim and press the slices down so they soak.
- 5
Bake. Set the dish in a roasting tin, pour boiling water in to about 1 cm deep and bake about 1 h, topping up the water as needed, until the centre reaches 71 °C and a knife comes out clean.
- 6
Finish. If the top is pale, grill for 2-3 min, then serve warm or cold.
Storage
Keep covered in the fridge for up to 2 days and serve cold or reheated gently in the oven.
Equipment
- 23 x 33 cm baking dish
- larger roasting tin for a water bath
- pastry brush
- large bowl
- whisk
- kettle
- digital thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 687 kcal |
| Protein | 19.9 g |
| Carbohydrate | 79.6 g |
| of which sugars | 49.4 g |
| of which free sugars | 40 g |
| Fat | 33.4 g |
| of which saturates | 18.2 g |
| Fibre | 2.3 g |
| Salt | 1.05 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
