I kinda figured I won't be able to eat all the orange cardamom bread I made, so I thought I'll turn the rest into... bread pudding! I've always loved the combination of orange and chocolate and with the bread already with the orange flavor, chocolate should go into the pudding!
Ingredients:
4 cups of leftover orange cardamom bread, cubed into about 1-1/2 inch squares
1-3/4 cup nonfat milk
1/2 cup unsweetened cocoa (I used 1/4 cup unsweetened cocoa and 1/4 cup semi-sweet milk chocolate chips)
1/3 cup sugar (I only used about 1/4 cup since the chocolate chips were already sweet)
1/2 cup egg substitute (or 2 eggs beaten)
1 tsp vanilla
2 tbs orange juice
1/2 tsp freshly ground nutmeg
1/2 cup dried cranberries (optional)
1/2 cup chopped walnuts (or pecans would work too, optional)
Directions:
1. Preheat oven to 350 deg F and coat an 8 X 8 baking dish with nonstick cooking spray.
2. Place bread cubes, cranberries, and nuts in a large bowl. Mix carefully to evenly distribute the cranberries and nuts but not too much to break down the bread.
3. Heat the milk in a small saucepan until simmering.
4. Whisk in cocoa powder/chocolate chips and sugar.
5. Place beaten eggs in a small bowl, whisk a bit
6. Add about 1/4 cup of the warmed cocoa milk to the eggs, and stir. Then add this cocoa and egg mixture to the rest of the cocoa milk, along with the vanilla, orange juice, and nutmeg.
7. Pour liquid over the bread and stir the bread cubes, allowing them to soak up the liquid. Let stand for about 15-20 minutes.
8. Pour into the greased baking dish and bake for 40-45 minutes until set.
9. Let cool and enjoy!
PS. I wish I thought of getting light whip cream, it would have gone well with warm bread pudding!
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