Rhubarb-Ginger Cardamom Bread Pudding with Cardamom-Vanilla Ice Cream and Salted Caramel Powder

Recipe printed from chiknpastry.com

Rhubarb-Ginger Cardamom Bread Pudding with Cardamom-Vanilla Ice Cream and Salted Caramel Powder

Rhubarb, Ginger, & Cardamom Bread Pudding
Adapted from Bon Appetit, May 2010; serves 10-12

ingredients
rhubarb
1 c seedless raspberry preserves
1/2 c water
1/3 c chopped crystallized ginger
1 T finely grated orange peel
2 1/2 lbs rhubarb (preferably bright red), ends trimmed, cut into 1/2-inch-wide pieces

pudding
3/4 c sugar
3 large eggs
2 c 2% milk
1 vanilla bean, split lengthwise
cooking spray
1 loaf cardamom-spiced bread (recipe below) or storebought  brioche or challah
(1/2 t ground cardamom, if you don't make the spice bread)

instructions
rhubarb
Whisk preserves and 1/2 c water in heavy large skillet over medium heat until preserves dissolve (if using seeded preserves, strain seeds out and toss seeds; add rest back into skillet). Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. Cover each separately and chill. Can be made at least 1 day in advance.

pudding
Preheat oven to 350 F. Whisk sugar and eggs in medium bowl. Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot milk mixture to egg mixture, whisking custard to blend, but doing this slowly so as not to scramble eggs (add ground cardamom here if using).

While heating milk (above), place bread cubes on a sheet pan and toast for about 7 minutes. However, if you have "old" bread that's somewhat dry/stale, skip this step.

Spray a 9x13-inch baking dish. Arrange enough bread cubes in dish to cover bottom (will have some gaps). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.

Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove. Meanwhile, boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.

Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and ice cream (or whipped cream, or nothing).

Cardamom Spice Bread
From Saveur Issue #128; makes 2 loaves

ingredients
1 1/3 c warm milk
2/3 c sugar
4 t g cardamom
2 1/4-oz. packages active dry yeast
3 eggs, lightly beaten
5-5 1/2 c all-purpose flour
1 t kosher salt
5 T unsalted butter, cut into 1/2" cubes, room temp
1 T cream or milk
1 egg yolk

instructions
In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 t cardamom, and yeast; stir together and let sit until foamy, 10 minutes. Add eggs; mix to combine. Add flour (may not need full amount; add until dough forms) and salt. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes. While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, 3–4 minutes; continue kneading for 4 minutes more after last of butter is added.

Transfer dough to a bowl oiled or sprayed with cooking spray and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.

Heat oven to 375 F. Transfer dough to a work surface and divide into 2 equal pieces. Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16" rope. Braid ropes together to form a loaf, following the instructions below. Transfer loaf to a parchment paper–lined baking sheet. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes. (For fancier braids, search You Tube.)

Whisk together remaining cardamom, cream/milk, and egg yolk in a small bowl; brush over loaves. Bake, one loaf at a time, until golden brown, 20–25 minutes. Transfer to a rack; let cool 10 minutes before serving.

Cardamom-Vanilla Bean Ice Cream
Adapted from The Spice House; serves 6-8

prep time: 1-2 days before serving

ingredients
1 c half & half
1 c organic 2% milk
1/2 vanilla bean
5 green cardamom pods, crushed slightly
4 egg yolks
3/4 c sugar
1/8 t g cardamom

instructions
pour half/half and milk into medium-sized heavy saucepan. scrape seeds from vanilla bean, and toss into milk with cardamom and vanilla bean pod. slowly bring to a boil, remove from heat, and cover to steep for about 20 minutes.

slowly heat milk mixture up, just to a boil. meanwhile, whisk egg yolks and sugar together until light yellow. when milk is just boiling, remove from heat and slowly add milk, whisking simultaneously, into the yolk/sugar mixture. whisk constantly until all milk is incorporated (you can slowly add milk, then whisk if you're less coordinated; but work quickly!), then pour mixture back into saucepan. over low heat, stir almost constantly until it thickens (forms a custard). the mixture will coat the back of a spoon at this point, and this means you are ready to go!

pour mixture back into bowl from egg yolk mixture, add ground cardamom, and place that bowl over an ice water bath to cool custard quickly. for best results, chill overnight to develop flavor. once ready, freeze in an ice cream machine according to manufacturer's instructions (usually 15-20 minutes). freeze overnight.

Salted Caramel Powder
makes at least 1 cup

ingredients
2 c sugar
Maldon sea salt

instructions
Line a sheet pan with aluminum foil. In a large heavy skillet, heat sugar over medium heat. Swirl sugar, but try not to stir. Once sugar melts, it will slowly caramelize. If clumps form, stir to melt sugar. Remove from heat once caramel is light gold.

Pour hot mixture, carefully, onto sheet pan. Move around to make a thin sheet. Let hot caramel cool and harden, about 30 minutes.

Once caramel is cooled, remove from sheet pan and break into small chunks. Add chunks into a (dry!!) food processor and blend until a powder forms. Place in a dry container and refrigerate. Stores for 1 month, if it lasts that long!

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