Earlier this week, I was reading the April edition of Bon Appetit magazine and saw a recipe for cardamom bread pudding. I absolutely love cardamom so this was a no-brainer – I knew I had to make it!
But, I generally hate going out to buy special ingredients, so I adapted the original recipe to use what we had in the house – milk instead of cream, challah instead of white bread, I added a splash of vanilla because it makes everything taste better and I upped the pistachios because why not?!
The best thing about this is that it’s no bake. As the weather begins to warm, I don’t like to use my oven as much so this was perfect for the warm Spring days! It does take time to se in the fridge, so I’d plan for that. But you’ll be happy you planned ahead on this one.
Let me know what you think of it!
No-Bake Cardamom Challah Bread Pudding
2 cups whole milk
6 tablespoons. sugar
1 teaspoon ground cardamom
- 1 teaspoon vanilla
2 tablespoons oil (any neutral oil)
2/3 loaf (about 4 cups) of challah bread, cut into 1-inch cubes
3 tablespoons coarsely chopped pistachios
- In a medium saucepan, add milk and cook over medium heat, stirring constantly, until warmed through, about 5 minutes.
- Remove from heat; add sugar, cardamom and vanilla and stir until sugar is dissolved. Set aside.
- Heat oil in a large skillet over medium-high until shimmering. Reduce heat to medium-low and, working in batches if needed, cook bread until golden brown and crisp, about 5 minutes per side.
- Arrange bread in a 9×9″ baking dish in a single layer. Give reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated. Cover with plastic wrap and chill at least 8 hours and up to 2 days.
- Top bread pudding with pistachios just before serving.