- 6 thick slices of crusty, stale french bread
- 1 t freshly ground cardamom powder
- 3 Tb honey
- 1 t vanilla
- 2 cups nonfat milk
- 1 egg or 1/4 cup of egg substitute
- 1/4 t grated nutmeg
- a pinch of salt
Shred the bread into 1" cubes and arrange these pieces, tightly packed into a baking dish (preferably glass). The dish I used was a 6"x6" glass pan, about 2" tall.
[Most recipes call for just packing the slices tightly into the dish, but I prefer to shred the bread into cubes before packing them in - this seems to let the bread take in a lot more of the flavours. Plus you end up with many more crispy ends - Yum!]
In a large bowl, whisk the egg, milk, cardamom, vanilla and nutmeg till well-blended. Now, add the honey and whisk some more till the liquid is frothy.
Pour the liquid over the bread and let it stand for about 1 hour, pressing the top every 10-15 minutes with a spatula (this ensures that the top doesn't dry out).
Bake the pudding for 50 minutes or till the top is puffy and browned. Let it cool on a rack for 20-30 minutes before cutting up.