January 27, 2007

We eat a lot of cardamom bread around the house during the holidays, but since every recipe makes two loaves, it sometimes doesn't quite make it to the plate. Take your spare loaves of cardamom bread and cube them and freeze them for later, then make this bread pudding for a nice winter dessert!

Cardamom Bread Pudding

2 whole vanilla beans
1 1/2 tablespoons butter
4 cups half-and-half or milk
2 cup granulated sugar
6 large eggs (or substitute)
4 teaspoons vanilla extract
1 loaf cardamom bread, cubed (stale is better)
2 Tb cardamom

Preheat oven to 350°. Melt butter in an 8-inch square baking dish, or other 2-quart baking dish; set aside. With a sharp knife or scissors, carefully split vanilla beans. Scrape inside pulp onto a plate, then mix the scrapings with the sugar.

In large mixing bowl combine the vanilla sugar, eggs, cardamom and vanilla; beat slowly just to blend. Blend in milk. Add the torn bread and stir gently to combine. Pour into prepared baking dish. Bake at 350° for 40 to 50 minutes, or until knife inserted near center comes out clean.

Cool for about 30 minutes before serving.

Serve drizzled with fruit syrup or caramel sauce.

Enjoy!