Can I make this bread pudding ahead of time?
Yes, you can assemble the pudding the night before and refrigerate it. Let it come to room temperature for about 30 minutes before baking.
DESSERT
Yemeni Honeycomb Bread Pudding with Dates and Cardamom
This comforting Yemeni-inspired bread pudding transforms day-old bread into a rich, aromatic dessert. Sweetened with dates and honey, and infused with warm cardamom, it's a delightful treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
Lightly grease a 9x13 inch baking dish. Arrange the bread cubes evenly in the prepared dish.
02
Scatter the chopped dates over the bread cubes.
03
In a large bowl, whisk together the whole milk, heavy cream, honey, eggs, ground cardamom, and vanilla extract until well combined.
04
Pour the liquid mixture evenly over the bread and dates, ensuring all bread cubes are soaked. Gently press down the bread to submerge it. Let it sit for 15 minutes to allow the bread to absorb the custard.
05
Bake at 350°F/175°C for 40-45 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
06
Remove from the oven and let cool slightly. Garnish with slivered almonds before serving.
About This Recipe
This comforting Yemeni-inspired bread pudding transforms day-old bread into a rich, aromatic dessert. Sweetened with dates and honey, and infused with warm cardamom, it's a delightful treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, toast the bread cubes lightly in a dry pan before adding them to the baking dish. This also helps prevent the pudding from becoming too soggy. You can also warm the milk and cream slightly before mixing with the other ingredients to help the honey dissolve more easily.
Easy Substitutions
If challah or brioche is unavailable, use any day-old white bread. Maple syrup can replace honey for a different sweetness profile. For a nut-free version, omit the slivered almonds or substitute with toasted coconut flakes.
Storage & Reheating
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Serving Suggestions
Serve warm with a dollop of clotted cream or a scoop of vanilla bean ice cream. A drizzle of extra honey or a sprinkle of cinnamon can also enhance the flavors. It pairs wonderfully with a cup of strong Arabic coffee or cardamom tea.
Common Mistakes
1. Using fresh bread: This can lead to a soggy pudding. Always use day-old or slightly stale bread. 2. Not soaking long enough: Insufficient soaking results in dry spots in the pudding. Ensure all bread is saturated. 3. Overbaking: This can dry out the pudding. Watch for a golden-brown top and a set center. 4. Forgetting to grease the dish: The pudding can stick, making it difficult to serve cleanly. 5. Uneven distribution of dates: This can lead to some bites being overly sweet and others lacking date flavor.
Frequently Asked Questions
What kind of bread is best for this recipe?
Challah or brioche bread works best due to their rich, slightly sweet flavor and sturdy texture when stale. However, any day-old white bread will work.
Can I use different spices?
While cardamom is traditional for Yemeni flavors, you could experiment with a pinch of cinnamon or nutmeg for a different aromatic profile.
How do I know when the bread pudding is fully cooked?
The pudding is done when the top is golden brown and a knife inserted into the center comes out clean. The center should be set, not liquidy.
MORE TO KNOW
The key to a great bread pudding is allowing the bread to fully absorb the custard. Don't rush the soaking step; it ensures a moist and tender texture throughout. The honeycomb-like appearance comes from the bread expanding and creating pockets as it bakes. Using day-old bread is crucial as fresh bread can become too mushy. The slight dryness of older bread allows it to soak up the custard without disintegrating.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.