Chai-Spiced Bread Pudding is a warm, comforting dessert that combines the cozy flavors of chai tea with the rich, custardy goodness of traditional bread pudding. Infused with aromatic spices like cinnamon, cardamom, and ginger, this dish transforms simple bread into a decadent treat perfect for chilly evenings or a special weekend brunch. The chai spices give it an exotic twist, while the soft, custard-soaked bread bakes into a golden, slightly crispy delight. Serve it with a drizzle of caramel sauce or a dollop of whipped cream for the ultimate comfort food experience.
Ingredients:
- 6 cups day-old bread, cubed (such as brioche or French bread)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup raisins (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Bread: Spread the cubed bread evenly in the prepared baking dish. If using raisins, sprinkle them over the bread.
- Make the Custard: In a large mixing bowl, whisk together the milk, cream, eggs, sugars, vanilla, cinnamon, cardamom, ginger, cloves, black pepper, and salt until well combined.
- Soak the Bread: Pour the chai-spiced custard mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked. Let the mixture sit for 10-15 minutes to absorb the liquid.
- Bake: Bake the bread pudding for 40-45 minutes, or until the top is golden and the center is set. A knife inserted into the center should come out clean.
- Cool and Serve: Allow the bread pudding to cool for 10-15 minutes before serving. Serve warm with a drizzle of caramel sauce or a dollop of whipped cream.
Enjoy this chai-spiced twist on a classic bread pudding for a heartwarming dessert or breakfast treat!
