Brown bread pudding with the aromatic flavors of whiskey, cardamom, and orange zest. Warm and comforting straight out of the oven and even more flavorful if made a day ahead. Serve warm with sautéed pears.
Soak raisins in whiskey for an hour or more to re-hydrate.
Lightly grease a 3 quart round baking dish. Arrange the bread pieces evenly in the dish and spoon soaked raisins and remaining whiskey over the bread then sprinkle over the orange zest.
In a medium bowl lightly beat the egg then whisk in milks, vanilla, and spices.
Pour buttermilk mixture over the bread pieces. The liquid should be level with or above the bread.
Allow the bread to soak for 30 minutes. If possible, push the bread down into the liquid a few times while it soaks. If the liquid level drops below the top add a few tablespoons of milk to raise it back up.
While the bread soaks, cream together Smart Balance and sugar. Crumble sugar mixture over the pudding and place in the heated oven.
Preheat the oven to 350 degrees. Bake for 40 to 50 minutes. Pudding is done when it has a toasty crust and slightly spongy texture when lightly pressed. There should be no visible liquid.