I made bread pudding and it was SO SPICY.
If a gingerbread man had a love affair with a chai latté it would taste like this bread pudding.
A slight burn in the mouth from the white pepper and cardamom offset by the tart tang of fresh cranberries and lightly sweetened egg soaked bread.
Get down on it.
Spicy Cranberry Bread Pudding
2 C milk
0.5 C brown sugar, packed
1 Tbsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
1 tsp ground white pepper
3/4 tsp ground cardamom
2 C fresh cranberries
1 loaf of crusty bread, cut into 1-inch cubes
- In a large bowl, whisk eggs and milk - add brown sugar and spices whisking well to combine - add cranberries and cubed bread - toss to coat - cover bowl with plastic wrap and refrigerate one to twelve hours
- Preheat oven to 350º - line a 9x13 oven-safe dish, or a large springform pan with parchment paper - pour bread pudding into parchment lined pan - bake 40-45 minutes until lightly browned on top - serve warm drizzled with maple syrup and/or a dollop of whipped cream
I like to make my bread pudding the night before, let it sit, covered, in the fridge overnight, and then pop it in the oven the next morning for breakfast.
Recipe inspired by this incredible butternut squash, chorizo and blue cheese strata by my pal Kathy Jollimore at eatHalifax!