Apple-Cardamom Bread Pudding (Mark Bittman)

1. 1

   Preheat oven to 350u00b0.

2. 2

   Add milk, sugar, salt, and butter to a small saucepan over low heat; warm just until the butter melts.

3. 3

   Meanwhile, butter a 1 1/2 quart or 8-inch square baking dish (glass is good) and cut or tear the bread into bite-sized pieces-not too small.

4. 4

   Put the bread in the baking dish and pour the hot milk over it; let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top.

5. 5

   Beat the eggs briefly and stir them into the bread mixture along with the apples and cardamom.

6. 6

   Set the baking dish in a larger baking pan and pour enough hot water into the baking pan to come up about 1 inch from the top of the dish.

7. 7

   Bake for 45-60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean; the center should be just a little wobbly.

8. 8

   Run under the broiler for about 30 seconds to brown the top, if you like.

9. 9

   Serve hot or store, covered, in the refrigerator for up to 2 days.

10. 10

    To reheat, cover with foil and heat in a 325u00b0 oven for about 15 minutes, remove foil and heat for another 5 minutes or so for a crisper crust.

* Per serving · 4 servings · Values may vary.

No additional tips available.