Currant Cardamom Bread Pudding

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 large eggs
• 1/2 cup melted butter
• 1/2 cup apple flavored syrup
• 1/2 cup raw sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon salt
• 3/4 cup half-and-half cream
• 1 1/2 cups milk
• 1 (16 ounce) loaf day-old French bread, cut into 1/4-inch cubes
• 1/2 cup dried currants

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Brush a 9x13-inch baking dish with a little of the melted butter.

2. Spread the 1/4-inch bread cubes in the dish and scatter the dried currants evenly over the bread.

3. In a large bowl, whisk the eggs, remaining melted butter, apple flavored syrup, raw sugar, vanilla extract, cinnamon, nutmeg, cardamom and salt until smooth.

4. Whisk the half-and-half and milk into the egg mixture until fully combined.

5. Pour the custard evenly over the bread and currants, pressing gently so the bread soaks it up. Let stand 15 minutes.

6. Bake for 40 to 45 minutes, until puffed and golden on top and a thermometer inserted in the center reads 160°F (71°C) because of the raw eggs.

7. Let the pudding cool for 10 minutes before serving warm.