Start by cutting the edges off 4 slices of bread, keeping the bread as close to the edge as possible to minimize waste.
Optionally, you can toast the edges and grind them into homemade breadcrumbs.
Cut the trimmed bread into small cubes, weighing approximately 100g.
Making the Custard Base
In a heavy-bottomed pot, bring 2 cups (500ml) of full-fat milk and 1/4 cup (4 tbsp) of granulated white sugar to a boil, stirring occasionally to prevent the milk from sticking.
Once boiling, remove from heat and stir in 2 tsp of unsalted butter until melted.
Add the cubed bread to the hot milk mixture, pressing it down so the bread absorbs the liquid.
This bread pudding is the perfect holiday dessert, filled with warm spices and a delightful mix of textures. Serve it chilled or at room temperature for a truly indulgent treat.
Part 1/4:
Festive Bread Pudding with Nuts and Dried Fruits
Prepping the Bread
Start by cutting the edges off 4 slices of bread, keeping the bread as close to the edge as possible to minimize waste.
Optionally, you can toast the edges and grind them into homemade breadcrumbs.
Cut the trimmed bread into small cubes, weighing approximately 100g.
Making the Custard Base
In a heavy-bottomed pot, bring 2 cups (500ml) of full-fat milk and 1/4 cup (4 tbsp) of granulated white sugar to a boil, stirring occasionally to prevent the milk from sticking.
Once boiling, remove from heat and stir in 2 tsp of unsalted butter until melted.
Add the cubed bread to the hot milk mixture, pressing it down so the bread absorbs the liquid.
Part 2/4:
Grind 2 green cardamom pods and add the seeds, along with a pinch of ground nutmeg and cinnamon, to the bread mixture. Mix well and set aside to cool.
In a separate bowl, whisk together 2 whole eggs, 2 egg yolks, 1/4 tsp of salt, and 2 tsp of vanilla extract.
Pour the egg mixture into the soaked bread, gently mixing to combine without overmixing.
Adding the Festive Touches
Chop 15g each of cranberries, pistachios, raisins, and cashews.
Toss the chopped dried fruits and nuts together.
Assembling the Pudding
In a heat-proof 6-inch cake pan, pour in 1/4 cup (4 tbsp) of caramel sauce, swirling to coat the bottom.
Layer half of the bread pudding mixture into the pan, then sprinkle half of the dried fruit and nut mixture on top.
Part 3/4:
Steaming the Pudding
Cover the pan with aluminum foil and place it in a pot with 2 kitchen paper towels and water filled halfway up the sides of the pan.
Steam the pudding for 40-50 minutes, until set.
Remove from heat and allow to cool completely at room temperature, then chill in the refrigerator for 2 hours.
Unmolding and Serving
Carefully unmold the chilled pudding onto a serving plate.
Cut a slice and enjoy the smooth, creamy texture with the festive burst of flavors from the nuts and dried fruits.
Part 4/4:
This bread pudding is the perfect holiday dessert, filled with warm spices and a delightful mix of textures. Serve it chilled or at room temperature for a truly indulgent treat.