Saffron And Cardomom Bread And Butter Pudding Recipe

Prep bread

Preheat oven to 170°C (340°F). Butter one side of each slice of brioche or challah with the softened unsalted butter, ensuring an even thin layer. Sprinkle the buttered sides lightly with the grated orange zest.

Arrange bread

Butter a 20 x 20 cm (or similar capacity) ovenproof dish. Cut slices to fit if necessary. Layer half the slices, buttered side up, into the dish overlapping slightly. If using raisins/sultanas, scatter half of them evenly over the first layer. Add the remaining slices on top, buttered side down or up as fits, creating a compact stack. Press gently so the slices sit snugly.

Bloom saffron

Place saffron threads in a small bowl with 2 tablespoons of warm milk taken from the measured milk. Let steep for 10–15 minutes until the milk takes on a vivid color and aroma.

Infuse milk and cream

In a small saucepan, gently warm the remaining milk and the cream with the crushed cardamom pods over medium-low heat. Do not boil. When small bubbles form around the edge and the mixture is hot (steam rising), remove from heat and cover. Let steep for 10 minutes so the cardamom infuses the liquid.

Mix custard base

Strain the warm milk-cream mixture to remove cardamom pods and return to a clean saucepan. Stir in the bloomed saffron with its liquid. In a large bowl, whisk together the eggs, granulated sugar, vanilla extract and a pinch of salt until slightly pale and combined. While whisking continuously, slowly pour about 100 ml of the warm saffron-milk into the egg mixture to temper the eggs. Then gradually whisk in the remaining warm milk mixture until fully combined.

Combine with bread

Pour the custard evenly over the layered bread in the prepared dish, pressing the bread gently down so it soaks up the liquid. If using remaining raisins, scatter them between slices or on top as you pour. Let the pudding sit for 15–20 minutes at room temperature so the custard fully soaks through; press down occasionally to help absorption.

Top and bake

Sprinkle the top with the toasted slivered almonds and the demerara or turbinado sugar for a crunchy finish. Place the dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the pudding dish (a water bath). Carefully transfer to the preheated oven and bake at 170°C (340°F) for 35–45 minutes, or until the custard is set around the edges but still slightly wobbly in the center and the top is golden.

Cool and serve

Remove the pudding from the water bath and let rest for 10–15 minutes. Serve warm or at room temperature. Optionally, serve with crème anglaise, a dollop of mascarpone or a scoop of vanilla ice cream.