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Chai Bread Pudding

Anna Coleman TeaChef Level 1

I discovered this bread pudding in a pinch, while staying in Hong Kong with a relative. Without the proper bread pudding spices in her cabinet (cinnamon and cloves), I improvised with her loose spice tea she brought back from Katmandu.

25 m 2


  • 2 c. milk
  • 2 tbsp. cream (optional)
  • 1 tbsp. butter
  • 3 tbsp. brown sugar
  • 1 tsp. loose chai tea
  • 2 eggs
  • 3 c. stale baguette bread, cut into cubes


Mix all ingredients except eggs and bread together in a medium sized glass baking dish. Heat in microwave or stovetop until tea start to steep. Remove from heat, add eggs, and whisk. Add bread cubes. Milk mixture should be at or close to top of bread cube level. Add more milk if necessary. There are two ways of cooking this dish depending on how much time you have. In a rush, I microwaved it for 5 min. until it became mostly cooked, then browned it in the over for about 10 min. at 400°F. If you have more time, you can cook it entirely in the oven for about 30 min. at 275°F, or until brown.

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What people say

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    Michael Jacobson TeaChef Level 1

    I left the milk mixture sit after adding the tea for 5 minutes. I followed the quick version and the pudding did NOT set after 10 minutes in the oven. I left it for 10 minutes more and it was still very liquidy. I should have let it soak more but I was in a bit of a rush. Good idea, but I'll just be using my normal bread pudding recipe next time, and substituting the spices for chai tea if I want.

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