Saffron Bread Pudding
"Bread pudding is delicious, easy to make, and very forgiving. It’s better soaked before baking the night before, but I don’t think you can mess it up. Enjoyable hot or cold. It’s also very customizable, and milks and spices can be swapped for whatever you have on hand or enjoy. If not using condensed milk, add sugar (sweetener) to taste."
3 cups dried bread cut/torn in pieces roughly ½–1 inch
½ cups golden raisins
1 tsp Cardamom Extract
1 Tbsp rum (optional)
2 cups half & half or evaporated milk
1.5 cups condensed milk
1 tsp Nyanza Vanilla Powder
1 tsp Royal Cinnamon
1 tsp Cinnamon Verum
1-2 tsp freshly grated orange zest
½ tsp Sweet Allspice
1 tsp ground black pepper
½ tsp grated Grenada Gold Nutmeg
½ tsp Herati Saffron threads, steeped in ¼ cup very warm water 15–20 mins
Maraschino cherries cut in pieces (optional)
The day before, if possible, soak the raisins with the cardamom extract and rum (optional); dry the bread if using fresh.
Warm the half & half, condensed milk and all spices except saffron. Remove from heat, add the grated orange zest, cover and let steep for at least an hour.
Beat eggs until fluffy, then add cooled milk mixture, saffron water and raisins and mix well. Pour over bread, put in a greased shallow 8 x 8” baking dish and allow to stand for at least an hour (overnight is better). Add a weight to keep the bread submerged in the liquid.
Bake at 350 °F for 35–45 minutes. A toothpick inserted into the center should come out dry when done. Drizzle with condensed milk or serve with ice cream, or enjoy as is!