Normally when I use cardamom, it’s to make a speciality chai tea. I absolutely love this fragrant spice – it has such a complex flavor that it’s used for all sorts of entree and dessert dishes. I’ve always wanted to make a cardamom cake but when I recently stumbled across this Cardamom Bread Pudding recipe from the April issue of Bon Appétit magazine, I knew I had to try it! The recipe is originally created by Priya Krishna’s Indian-ish cookbook.
This no-bake cardamom bread pudding was pretty simple to make. It’s decadent, sweet, yet light because you are using regular slice bread as opposed to using day old french bread or brioche bread, which is much heartier. The consistency has the same wet texture as tres leches cake. It’s a refreshing food item to add to your brunch table or to enjoy as dessert.
You can watch this video of Priya making the dish.
Leave a Reply