This was one of the first recipes I put together when I started The Egyptian Epicurean. I love adding some spice to desserts and this cardamom custard is pretty incredible with the sweet, stickiness of the medjool dates.

You can prepare the pudding from the night before and bake before you’re ready to serve. Brioche + dates + custard! 🧡I know you’ll love this one.

Recipe

Date bread and butter pudding with cardamom custard

For the bread:

• 100g medjool dates, pitted and roughly chopped

• 150ml boiling water

• 1 loaf/400g day-old brioche, sliced with each slice buttered on both sides

Cardamom custard:

• 400ml whole or semi-skimmed milk

• 300ml double cream

• 4 eggs

• 2 egg yolks

• 150g caster sugar

• 1 tsp ground cardamom

Directions

1. Preheat the oven to 180C. Place the dates in a bowl and cover with boiling water, leave to soften for 15-20 minutes.

2. In a saucepan, add the milk, cream and cardamom and bring to a simmer over low heat.

3. In a separate bowl, whisk the sugar, eggs and yolks until well incorporated. When the milk reaches a simmer, pour the egg mixture in slowly, whisking constantly. Keep whisking on a medium-low heat until thickened. Remove from heat.

4. In a large oven-proof dish, spread a tablespoon of custard on the base to stop the brioche from sticking. Place the sliced brioche slightly overlapping them.

5. Scatter the dates (water and all) over the brioche then pour over the custard making sure all of the bread is covered. Leave for a few minutes (or overnight in the fridge) to let the bread soak in all that lovely stuff.

6. Place in the oven for 40 minutes until crispy and golden brown on the top. Serve with a dollop of mascarpone, dusting of icing sugar and good strong coffee. Bel hana!

'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!