I love cardamom, and I thought I'd play with recipes featuring it. I came up with this one after having made cardamom braids, a Norwegian sweet bread. Cardamom braids are the best for this, but French bread or Italian bread will work, too.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.

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  • Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.

  • Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.

  • Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.

  • Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

Nutrition Facts

313 calories; protein 7.2g 14% DV; carbohydrates 40.9g 13% DV; fat 14.4g 22% DV; cholesterol 73.9mg 25% DV; sodium 199.2mg 8% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/17/2011
I was a little hesitant to make this; I love cardamom and cinnamon but I always disliked bread pudding and that's kinda what this sounded like to me. I used the bread I had on hand which happened to be Udi's gluten-free sandwich slices. I tore slices to pieces and firmed them up a bit in the oven. Other than that I followed the directions as is except added a few raisins in with the bread chunks and baking in a ramekin (made a single serving). As I suspected the texture was not a hit with me-I loved the top layer but below it was too soft for my liking. BUT the flavors and overall taste was very yum! Since the issue was a personal preference I will adapt this recipe next time I make French toast on the stove top because I really like the combo. Thanks for the inspiration! Read More
(8)

Most helpful critical review

Rating: 3 stars
10/21/2011
When I made this it turned out rather burnt and crunchy on top and the bottom half was very gooey. However I think that if I baked it in a bigger pan it should turn out just fine. After all it was pretty tasty. Read More
(2)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/17/2011
I was a little hesitant to make this; I love cardamom and cinnamon but I always disliked bread pudding and that's kinda what this sounded like to me. I used the bread I had on hand which happened to be Udi's gluten-free sandwich slices. I tore slices to pieces and firmed them up a bit in the oven. Other than that I followed the directions as is except added a few raisins in with the bread chunks and baking in a ramekin (made a single serving). As I suspected the texture was not a hit with me-I loved the top layer but below it was too soft for my liking. BUT the flavors and overall taste was very yum! Since the issue was a personal preference I will adapt this recipe next time I make French toast on the stove top because I really like the combo. Thanks for the inspiration! Read More
(8)
Rating: 4 stars
06/18/2011
I made this following directions except I did add a little vanilla to the top mixture. My family didn't like it as well as I did probably because they aren't used to the taste of the cardamom. I think the next time I would make it I'd only use half the cardamom just to win them over. The egg/milk mixture didn't quite soak up all the bread so there was a variety of bread textures in the casserole. Thanks for the recipe! Read More
(6)
Rating: 3 stars
10/21/2011
When I made this it turned out rather burnt and crunchy on top and the bottom half was very gooey. However I think that if I baked it in a bigger pan it should turn out just fine. After all it was pretty tasty. Read More
(2)
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Rating: 5 stars
04/17/2017
If you love the taste of cardamon you will love this recipe. Everyone inhaled it. Read More
(1)
Rating: 5 stars
06/17/2013
Made this for Father's Day Brunch and found it to be a very forgiving recipe. Cardamom is expensive! So I just put more cinnamon. Also I used a very cheap loaf of white sandwich bread chopped it into squares and let it sit out overnight to get stale. Since we're a dairy-free household I used almond milk instead of regular milk. It was such a hit! Will definitely have to make it again. Read More
(1)
Rating: 4 stars
01/10/2016
Easy and delicious. Read More
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