Cyrus's Express Bread-And-Butter Pudding

• 11 slices white bread
• 1 cup melted butter
• 3/4 cup diced mixed fruit
• 1 1/2 tablespoons whole charoli nuts or finely chopped pistachios
• 15 almonds, skins on, very finely chopped
• 2 12-ounce cans evaporated milk
• 1 14-ounce can sweetened condensed milk
• 6 large eggs
• 7 tablespoons sugar
• 1 teaspoon cardamom powder
• 3/4 teaspoon grated nutmeg
• 1 teaspoon rose water
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees.
2. Generously brush each slice of bread on both sides with butter.
3. Cut each slice into two triangles.
4. Brush a 13-by-9-inch baking dish with butter and lay the bread in, overlapping the slices.
5. Sprinkle with fruit, working a little between slices, and sprinkle with nuts.
6. Combine milks and whisk in the eggs until very smooth.
7. Whisk in sugar, cardamom, nutmeg, rose water and vanilla.
8. Pour over the bread, up to 1/2 inch from the rim.
9. Place the dish in a bain-marie and pour in 1/3-inch of boiling water.
10. Bake for 1 hour (add more water if necessary) or until a knife inserted comes out clean.
11. If the pudding is not golden and crisp on top, place under the broiler to brown.
12. Serve warm or cold.

white bread, butter, mixed fruit, charoli nuts, almonds, milk, condensed milk, eggs, sugar, cardamom powder, nutmeg, water, vanilla

Taken from cooking.nytimes.com/recipes/6888 (may not work)