Place milk in a small saucepan and simmer with crushed cardamom pods for 15 minutes, allowing cardamom to perfume the milk. Prepare the spice blend while milk is simmering. Add spices to milk and simmer for an additional 5 minutes, this allows the spices to infuse into the milk without overpowering the cardamom. Allow to cool and strain.

In a large mixing bowl, pour the milk mixture over bread. Fold lightly until bread is covered and the mixture is fully absorbed.

Place pudding mixture in a greased loaf pan. Bake at 375 degrees for 25 minutes.

In a separate pot start caramelizing sugar over medium heat. Once small bubbles have formed (and sugar has melted) increase heat to high. Boil until the mixture comes to a boil and the caramel is an amber color. To finish, remove from heat and gradually add heavy cream. Add in small increments to avoid scalding. Once cream is well combined, add salt and butter.

In a stand mixer combine cream, butter, sugar and salt and beat on high until stiff peaks form.

To serve drizzle with salted caramel and a dollop of whipped cream. Serve warm.