Ingredients
- 2 cups heavy cream
- 6 Tbsp. sugar
- 1 tsp. ground cardamom, preferably freshly ground
- 2 Tbsp. vegetable oil
- 5 slices white bread, crusts removed, each slice cut into quarters
- 2 Tbsp. coarsely chopped pistachios
Step 1
Coat bottom of a medium saucepan with 2 Tbsp. water (this will prevent the cream from sticking when you heat it). Add cream and cook over medium heat, stirring constantly, until warmed through, about 5 minutes. Remove from heat; add sugar and cardamom and stir until sugar is dissolved. Set aside.
Step 2
Heat oil in a large skillet over medium-high until shimmering. Reduce heat to medium-low and, working in batches if needed, cook bread until golden brown and crisp, about 5 minutes per side.
Step 3
Arrange bread in a 9×9″ baking dish in a single layer. Give reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated.
Step 4
Cover with plastic wrap and chill at least 8 hours and up to 2 days. Top bread pudding with pistachios just before serving.