- Rasmalai-Inspired Bread & Butter Pudding.jpg (34.82 KiB) Viewed 565 times
Takes: 45 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 45g pistachio kernels
- 50g whole almonds, skin on
- 15 cardamom pods
- 400ml full-fat milk
- 200ml double cream
- 80g caster sugar
- Big pinch of saffron
- 10 slices brioche bread
- 60g unsalted butter, softened at room temperature
- 3 large eggs
- 50g sultanas
- 2 tbsp demerara sugar
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Roast the pistachios and almonds in a roasting tray in the oven for 15 minutes, until slightly golden and toasted. Allow to cool slightly before roughly chopping with a knife into small chunky pieces (we want these to add crunch).
2. Place the cardamom pods in a dry frying pan over a medium heat and toast for about 10 minutes, stirring constantly, until slightly golden and fragrant. Transfer to a pestle and mortar (or spice grinder), bash them to remove the seeds (reserve the shells), and grind these into a fine powder.
3. In a medium saucepan, place the milk, cream, sugar, saffron and ground cardamom, along with the shells, and mix to combine. Heat gently for 10 minutes, stirring constantly, then turn off the heat and leave to infuse while you prepare the bread. (Once infused, remove the cardamom shells.)
4. Spread each slice of brioche with butter, then cut each slice into nine small squares and set aside.
5. Crack the eggs into a large bowl and whisk to combine. Then, carefully pour in the milk mixture, bit by bit, whisking constantly until combined.
6. In a square 24cm casserole dish, scatter over half the brioche pieces to cover the base. Sprinkle over half of the roasted nuts and sultanas, then pour over half the custard. Repeat this process with the remaining ingredients and, finally, sprinkle demerara sugar on top. Leave to soak for 10 minutes, then bake in the oven for 25 minutes, until slightly golden and crunchy on the top, and soft and custardy underneath.
7. Serve on its own or with a scoop of ice cream on the side.
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