Cardamon Bread Pudding with White Chocolate and Grand Marnier Sauce
Cardamon Bread Pudding came about this year because I was going to make Gingersnap Bread Pudding but the gingersnaps didn’t get made (2021 strikes again). We also had a bunch of whipping cream that need to be used up so I had to improvise.
- 1 cup whipping cream
- 1 cup water
- 1/4 cup butter (plus some to grease the pan)
- 1 tsp vanilla
- 1/3 cup sugar
- 1 tsp ground cardamon
- pinch of salt (or use salted butter)
- 2 cups of cube stale brown bread (I used leftover bread that I had cubed for stuffing)
- 1 cup white chocolate chips
- 3 eggs beaten
- Preheat oven to 350F.
- In a medium-sized pot warm the whipping cream, water, butter, vanilla, sugar and salt and ground cardmon over low heat.
- Continue heating until the butter has melted then allow it to cool.
- Butter a 4-6 cup baking dish.
- Cover the bottom with a mix of the bread sprinkle in 1/3 of the chocolate chips, repeat until bread and chips are used up.
- Add a bit of the warmed cream mixture to your eggs and whisk.
- Add the egg mixture back to the warm cream mix and whisk to combine.
- Pour egg and cream mixture over the bread and chips layers and press down so the bread starts to absorb the liquids.
- Bake for 50 minutes until it’s still a bit wobbly and the edges of the bread have browned.
- Remove from oven and serve warm at room temperature.
Instead of Bourbon Sauce, I made a Grand Marnier sauce (followed the same recipe, just swapped in Grand Marnier for the Bourbon).
Grand Marnier Sauce
- 1/4 cup butter
- 1/2 cup sugar
- 3 tablespoons whipping cream
- 2 tablespoons Grand Marnier
Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly before serving.
Makes about 1/2 cup of sauce.
Server pudding warm.