Lately we’ve been doing a lot of this….
Just watching this little dude, and feeding him, and changing him, and feeding him, and changing him. And staring at him. I can’t believe that he’s finally here, and how in love with him we are.
And as we near his one month birthday, we’re finally hitting a bit of a rhythm. Part of feeling back to some semblance of ourselves has meant being able to cook and hang out with friends. Tonight we had friends over for Indian on the front porch–daal, chana masala, and sarson ka saag (Indian greens, which I’ll post a recipe for soon).
I wouldn’t normally make dessert, but I had a ton of leftover hamburger buns from a weekend cookout, and decided to make an Indian-inspired bread pudding from them. I know that a nice sourdough or challah would be more classy, but I hate wasting food. The cardamom and rosewater were a nice touch, and the hamburger buns made a surprisingly custardy and light pudding. I would definitely make this again for dessert or breakfast/brunch with whatever bread I had around.
Cardamom Rosewater Bread Pudding
- 8 hamburger buns
- 3 C. whole milk
- 3 eggs
- 1 C. sugar
- 2 Tb. melted butter
- 1 tsp. rosewater
- 1 tsp. vanilla
- 1/2 tsp. cardamom
- 1/8 C. golden raisins
Preheat the oven to 350. Tear the buns into large pieces and place in a lightly greased Pyrex. Sprinkle the raisins over the bread. Whisk together the milk, eggs, sugar, and butter. Add the rosewater, vanilla, and cardamom and whisk well. Pour over the bread and let it soak in evenly. Bake for about 35-40 minutes or until the pudding is set and pulls away from the edges of the pan.