bread pudding (adapted from epicurious)
cardamom bread (or another lovely loaf) enough for 4-5 cups of cubes
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
1 tsp cinnamon (and more cardamom if you like)
3/4 cup sugar
1 teaspoon vanilla
Preheat oven to 350f.
Cut your bread into 1 inch cubes and place on a baking sheet.
Bake until crisp but not cooked about 5-10 minutes. (I did this a couple of days ahead, when the the loaf of bread was looking sad).
Remove from oven and cool.
In a bowl whisk together milk, cream, eggs, sugar, vanilla, spices, and a pinch salt and pour over bread, stirring to coat.
Chill pudding, covered, at least 1 hour.
Butter an 8 inch baking pan OR 6 ramekins. Fill with bread mixture.
Bake pudding in middle of oven until just set and golden, about 45 minutes.
whiskey caramel sauce
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons whiskey, bourbon, or even dark rum
3/4 teaspoon ground cardamom
pinch of salt
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)
