📝 About This Recipe
This exquisite dessert is a soulful marriage of British comfort and Indian aromatics, tracing its roots back to the colonial era where local spices met the traditional nursery pudding. Velvety custard infused with the citrusy warmth of green cardamom soaks into buttery brioche, creating a texture that is crisp on top and melt-in-the-mouth tender beneath. It is a sophisticated, fragrant twist on a timeless classic that brings a touch of the Raj to your dinner table.
🥗 Ingredients
The Bread Base
- 10-12 slices Brioche or Challah bread (slightly stale, cut into triangles)
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1/2 cup Sultanas or golden raisins (soaked in warm water or rum for 10 minutes)
Cardamom Custard
- 1 1/2 cups Whole milk (full fat for best richness)
- 1 cup Heavy cream
- 8-10 pieces Green cardamom pods (cracked open to release seeds)
- 4 Large egg yolks (at room temperature)
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla extract (high quality)
- 1/2 teaspoon Ground cardamom (finely ground for extra punch)
The Topping
- 2 tablespoons Demerara sugar (for a crunchy crust)
- 2 tablespoons Slivered almonds (toasted)
- 1/4 teaspoon Ground cinnamon (optional)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and generously grease a 2-quart baking dish with a little bit of the softened butter.
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2
In a small saucepan, combine the milk, heavy cream, and the cracked cardamom pods. Heat over medium until it just begins to simmer, then remove from heat and let it steep for 10-15 minutes to infuse the flavors.
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3
While the milk steeps, butter each slice of brioche on one side. Cut the slices into triangles (diagonals) for a classic aesthetic.
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4
Arrange a layer of bread triangles in the bottom of the dish, buttered side up, overlapping them slightly. Sprinkle half of the soaked sultanas over this layer.
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5
Repeat with a second layer of bread and the remaining sultanas, ensuring the top layer looks neat and the points of the bread stick up slightly for crisping.
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6
In a medium bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and ground cardamom until the mixture is pale and slightly thickened.
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7
Strain the warm milk mixture through a fine-mesh sieve into a jug, discarding the cardamom pods.
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8
Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to 'temper' the eggs so they don't scramble.
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9
Carefully pour the custard over the bread in the baking dish. Use a fork to gently press the bread down so every piece absorbs the liquid.
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10
Let the pudding sit at room temperature for 15-20 minutes. This is crucial as it allows the bread to fully soak up the custard to the core.
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11
Sprinkle the top evenly with the Demerara sugar and slivered almonds.
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12
Place the dish in the center of the oven and bake for 40-45 minutes, or until the custard is set but still has a slight wobble in the center, and the top is golden brown.
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13
Remove from the oven and let it rest for 5-10 minutes before serving to allow the custard to firm up slightly.
💡 Chef's Tips
For the best texture, use day-old bread; fresh bread can turn too mushy when soaked. Always use freshly cracked cardamom pods rather than just pre-ground powder for a more complex floral aroma. If the top is browning too quickly, loosely cover the dish with aluminum foil for the last 15 minutes of baking. Don't skip the resting time before baking; it ensures there are no dry pockets of bread in the finished pudding. For an extra touch of luxury, soak your sultanas in a little dark rum or orange juice before adding them.
🍽️ Serving Suggestions
Serve warm with a dollop of thick clotted cream or a pour of cold pouring cream. Pair with a hot cup of Masala Chai to echo the cardamom notes. A side of poached pears or fresh raspberries provides a lovely acidic contrast to the rich custard. For a truly decadent finish, drizzle with a light saffron-infused honey syrup. Enjoy as a comforting Sunday afternoon treat or a sophisticated dinner party finale.