Masala chai-inspired bread and butter pudding

30 mins to 1 hour preparation time
1 to 2 hours cooking time
Serves 6

Ingredients

• 425ml/15fl oz double cream
• 425ml/15fl oz whole milk
• 180g/6oz golden caster sugar, plus extra for the topping
• 2 large sticks of cassia bark or 2 cinnamon sticks
• 2 dried bay leaves
• 2 large black cardamom pods
• 1 small handful fennel seeds
• 10 cloves
• 2 small handfuls green cardamom pods
• 1 loaf good-quality day-old sliced white bread
• 125g/4½oz unsalted butter, softened, plus extra for greasing
• 75g/2½oz flaked almonds
• 2 free-range eggs
• 6 free-range egg yolks
• 100g/3½oz unsalted shelled pistachio nuts, lightly chopped plus extra to serve

Preparation method

1. Place the cream, milk, sugar and spices in a large saucepan and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or longer if possible.
2. Meanwhile, remove the crusts from about nine slices of bread. Butter liberally on one side and cut into triangles.
3. Sprinkle half of the almonds into a dry heavy-based, non-stick frying pan and toast over a medium heat. When golden-brown, transfer to a small plate or bowl to stop them from cooking further or burning.
4. Place the eggs and egg yolks into a large jug and whisk until combined. Strain the infused milk and cream through a sieve onto the eggs and whisk until smooth to make a custard. Discard the spices.
5. Preheat the oven to 180C/350F/Gas 4. Liberally butter a 1.5 litre/2¾ pint baking dish, then place a single layer of buttered bread on the bottom. Pour over enough custard to cover and soak into the bread, pressing lightly to ensure it is soaked through. Sprinkle over a few toasted almonds and layer with more bread, custard, then almonds.
6. Once you have finished layering the ingredients, pour over a final layer of custard and then sprinkle the top with untoasted almonds, chopped pistachios and a little more sugar.
7. Place the dish into a larger roasting tray, then pour in boiling water until it comes halfway up the side of the dish. Transfer to the oven and bake for 30 minutes, or until golden-brown and set; remove from the oven to rest before serving. If the top looks like it is starting to brown before the inside is set, cover loosely with foil for the remainder of cooking.
8. Serve the bread and butter pudding and garnish the plate with toasted pistachios
   
   Source: http://www.bbc.co.uk/food/recipes/masala_chai-inspired_21870