For the Pudding:

• 5 cups cubed stale or lightly toasted bread
• 1 cup diced apple or pear
• 2 cups half & half
• 2 teaspoons Kashmiri Curry, finely ground
• 4 eggs
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract

For the Cardamom Cream:

• 1 cup heavy cream
• 1/2 teaspoon cracked Cardamom Seed 
• 1/2 teaspoon sugar

For the Pudding:

Preheat oven to 350 degrees.

In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.

While the spices are infusing, combine the bread cubes and diced apples or pears in a large bowl.

In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice-infused half & half and stir well. 

Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.

Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.

For the Cardamom Cream:

Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.

Pour warm cream over the pudding and serve.