30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crumb Pudding
Crumb Pudding
Crumb Pudding
⏱1h 30m
👥6
🔥500 cal
Hard
🍽️Mediterranean
A luxurious bread crumb pudding infused with the delicate flavors of saffron and pistachio, served with a fragrant cardamom-infused cream. Uses artisanal bread and high-quality dairy.
A luxurious bread crumb pudding infused with the delicate flavors of saffron and pistachio, served with a fragrant cardamom-infused cream. Uses artisanal bread and high-quality dairy.
Preheat oven to 325°F (160°C). Grease an 8x8 inch baking dish.
Brown the Butter: Melt Butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Remove from heat and let cool slightly.
Prepare Cardamom Cream: In a chilled bowl, whip Heavy Cream and Powdered Sugar until soft peaks form. Gently fold in Ground Cardamom. Refrigerate until serving.
Prepare Custard: In a saucepan, heat Milk and Cream until just simmering. Whisk Egg Yolks and Sugar together until pale and thick. Temper the egg mixture by slowly whisking in the warm Milk mixture. Return to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in Vanilla Bean Paste and bloomed Saffron.
Place Bread and Pistachios in the baking dish. Pour the Custard mixture evenly over the bread, pressing down gently to ensure the bread is soaked.
Sprinkle with browned Butter and Demerara Sugar.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly before serving. Serve warm with a dollop of Cardamom Cream.
Ingredients
6
2 cups475 mLHeavy Cream
2 cups475 mLWhole Milk
3/4 cup180 mLGranulated Sugar
66Large Egg Yolks
1 tsp5 mLVanilla Bean Paste
1/4 tsp1.25 mLSaffron Threads-bloomed in 2 tbsp warm water
6 cups840 gPanettone or Pandoro-cubed
1/2 cup75 gPistachios-roughly chopped
1/4 cup60 mLButter-browned
1/4 cup60 mLDemerara Sugar
1 cup240 mLHeavy Cream
2 tbsp30 mLPowdered Sugar
1/4 tsp1.25 mLGround Cardamom
Equipment
8x8 inch baking dish
Large bowl
Whisk
Saucepan
Chilled bowl
Electric Mixer (optional)
Instructions
Preheat oven to 325°F (160°C). Grease an 8x8 inch baking dish.
Brown the Butter: Melt Butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Remove from heat and let cool slightly.
Prepare Cardamom Cream: In a chilled bowl, whip Heavy Cream and Powdered Sugar until soft peaks form. Gently fold in Ground Cardamom. Refrigerate until serving.
Prepare Custard: In a saucepan, heat Milk and Cream until just simmering. Whisk Egg Yolks and Sugar together until pale and thick. Temper the egg mixture by slowly whisking in the warm Milk mixture. Return to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in Vanilla Bean Paste and bloomed Saffron.
Place Bread and Pistachios in the baking dish. Pour the Custard mixture evenly over the bread, pressing down gently to ensure the bread is soaked.
Sprinkle with browned Butter and Demerara Sugar.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly before serving. Serve warm with a dollop of Cardamom Cream.
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