APPLE-CARDAMOM BREAD PUDDING (MARK BITTMAN)

Apple-Cardamom Bread Pudding (Mark Bittman) image

Provided by ratherbeswimmin

Categories Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups milk
1/2 cup sugar
salt, a pinch
4 tablespoons unsalted butter, plus butter for the pan
8 slices day-old bread, crusts removed
3 eggs
2 cups peeled peeled cored chopped apples
1 1/2 teaspoons ground cardamom

Steps:

Preheat oven to 350°.
Add milk, sugar, salt, and butter to a small saucepan over low heat; warm just until the butter melts.
Meanwhile, butter a 1 ½ quart or 8-inch square baking dish (glass is good) and cut or tear the bread into bite-sized pieces-not too small.
Put the bread in the baking dish and pour the hot milk over it; let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top.
Beat the eggs briefly and stir them into the bread mixture along with the apples and cardamom.
Set the baking dish in a larger baking pan and pour enough hot water into the baking pan to come up about 1 inch from the top of the dish.
Bake for 45-60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean; the center should be just a little wobbly.
Run under the broiler for about 30 seconds to brown the top, if you like.
Serve hot or store, covered, in the refrigerator for up to 2 days.
To reheat, cover with foil and heat in a 325° oven for about 15 minutes, remove foil and heat for another 5 minutes or so for a crisper crust.