East Indian Bread Pudding

1/2 lg. baguette, sliced on the bias
Chocolate and Cinnamon Pear Balsamics for drizzling
1 c. Roasted Almond Oil
1 c. white sugar
1 1/2 c. water
1/2 tsp. ground cardamom
2 c. whole milk
1/4 c. raisins
1/4 c. chopped almonds
1/4 c. chopped cashews

Heat Roasted Almond Oil in large skillet over medium heat and fry bread with a slotted spoon, working in batches; drain on a paper towel-lined plate.

Whisk sugar, water, and cardamom together in a saucepan over medium low heat, until syrup has reduced slightly, 10-15 minutes. Dip bread into syrup until fully soaked.

Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10-15 minutes. Stir in the raisins. Garnish with almonds and cashews.

Drizzle with Chocolate and Cinnamon Pear Balsamics.

*Tested in East Indian Cooking Class

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