Cardamom Bread Pudding

• portions: 4 servings

Ingrédients

2 cups heavy cream

6 Tbsp. sugar

1 tsp. ground cardamom, preferably freshly ground

2 Tbsp. vegetable oil

5 slices white bread, crusts removed, each slice cut into quarters

2 Tbsp. coarsely chopped pistachios

Instructions

Coat bottom of a medium saucepan with 2 Tbsp. water (this will prevent the cream from sticking when you heat it). Add cream and cook over medium heat, stirring constantly, until warmed through, about 5 minutes. Remove from heat; add sugar and cardamom and stir until sugar is dissolved. Set aside.

Heat oil in a large skillet over medium-high until shimmering. Reduce heat to medium-low and, working in batches if needed, cook bread until golden brown and crisp, about 5 minutes per side.

Arrange bread in a 9x9" baking dish in a single layer. Give reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated. Cover with plastic wrap and chill at least 8 hours and up to 2 days.

Top bread pudding with pistachios just before serving.