Indian Bread Pudding with Cardamom Sauce

Ingredients

• 2 tablespoons butter melted
• 2 large egg yolks lightly beaten
• 1 cup evaporated milk fat-free
• 0.1 teaspoon ground cardamom 
• 1 tablespoon pistachios finely chopped
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 1 ounce bread white
• 1 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• baking pan
• aluminum foil

Directions

1. Preheat oven to 40
2. To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter.
3. Bake at 400 for 8 minutes or until toasted.
4. Remove bread from oven; cool 5 minutes on a wire rack.
5. Cut each slice into 4 squares. Arrange squares in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.
6. Combine evaporated milk, 3 tablespoons sugar, and rose-flower water, if desired, stirring well with a whisk.
7. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
8. Preheat oven to 35
9. Bake pudding, covered, at 350 for 15 minutes.
10. To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk.
11. Heat whole milk in a small, heavy saucepan over medium heat to 180 or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
12. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
13. Remove from heat; stir in cardamom.
14. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
15. Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.