White Chocolate and Cardamom Bread Pudding - Brand Points Plus Canada

White Chocolate and Cardamom Bread Pudding

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White Chocolate and Cardamom Bread Pudding

  • Author: Boulart
  • Yield: 810 1x


  • 2 eggs
  • ½ cup brown sugar
  • seeds from 6 cardamom pods,
  • 2 cups whipping (35%) cream
  • 2 cups whole milk
  • 4 cups bread cubes from Raisin and 
Walnut Ciabatta Miche (day-old)
  • 2 oz white chocolate, chopped
  • 1/3 cup almonds, chopped

Caramel Sauce:

  • ½ cup + 2 tbsp heavy cream
  • 2 tsp finely grated fresh ginger
  • 1 cup sugar
  • 1 tsp fresh lemon juice


  1. In a large bowl, beat eggs, brown sugar and cardamom seeds. Stir in cream and milk. Add bread cubes and mix well.
  2. Preheat oven to 350°F. Transfer mixture to a 9″ square cake pan or 10—12 four-ounce ramekins. Sprinkle with white chocolate and almonds.
  3. Bake in 9″ pan for 55—60 minutes or bake in 10—12 four-ounce ramekins for 20 minutes. 
Serve piping hot or warm. If you prefer your pudding on the sweet side, try adding a little of our favourite caramel sauce.

Carmel Sauce

  1. In a small saucepan, simmer ½ cup of the heavy cream with the ginger for about 10 minutes. 
Set aside.
  2. In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown colour, 10—15 minutes. Stir in the remaining 2 tbsps of heavy cream. Remove from heat.
  3. Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.



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