Chai Bread Pudding with Frothy Ginger Creme

By • February 16, 2010 16 Comments

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Author Notes: This recipe is inspired by the food52 community. From Amanda's post on chai, I was tempted to try a simple chai recipe given by Sally Maccoun from her friend Alla. It was the first time I had chai, and I liked it. So, I brought over a loaf of left over bread to my friend's house where we tried out this recipe...and I got her to join food52 too. This bread pudding has a very light texture and gentle flavor...perfect for a chai newbie like me. Thanks food52 for expanding my horizons!monkeymom

Serves 6

Frothy Ginger Creme

  • 1 cup whole milk
  • 1 slice fresh ginger
  • 2 egg yolks
  • 3 tablespoons sugar
  1. Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
  2. Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
  3. In another bowl whisk together egg yolks and sugar.
  4. Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
  5. Add back the egg mixture to the milk left in the sauce pan and whisk vigorously over medium heat until mixture starts to thicken, about 3-5 minutes. The vigorous whisking introduces the froth.
  6. Remove from heat when slightly thickened and frothy.
  7. Slice pudding and serve with ginger creme.

Chai Bread Pudding

  • 2 cups 2% milk
  • 6 cardamom pods
  • 10 peppercorns
  • 2 whole cloves
  • 1 tea bag (black tea...I used Earl Grey as that is all my friend had on hand)
  • 12 slices sweet french bread, crusts removed (it was a wide loaf, not a slim baguette)
  • 3-4 tablespoons butter
  • 1/2 cup toasted slivered almonds
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1 cup sugar
  1. Pour milk into saucepan over medium heat.
  2. Crush cardamom pods, peppercorns, and cloves. I used the bottom of a heavy metal measuring cup. Add to milk. Add tea bag (w/o string) to pot.
  3. Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
  4. Butter 2 quart baking dish. (Mine says 1.6 L, actually).
  5. Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
  6. In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
  7. Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
  8. Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
  9. Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
  10. Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
  11. Carefully remove from oven and let cool while you make the creme.

More Great Recipes: Breakfast & Brunch|Desserts

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Comments (16) Questions (0)


almost 5 years ago Lizthechef

Thanks for expanding my horizons as well - eager to try this now that fall is truly here...So wonderful to have met you at the potluck and shared so many laughs!


almost 5 years ago monkeymom

Thanks Liz! I loved meeting you as well, you still have me giggling. I've been eyeing your cheesecake too!


about 5 years ago zazafrasca

This looks incredible - Ginger and Chai!

I went through a bread pudding kick last winter. But Chai spices seem so Fall. Will have to try this out soon. Reminds me of another post that I found off of foodgawker for a Chai Cream Pie, perfect for the summer heat. Must try both!



about 5 years ago monkeymom

I agree, I haven't had chai since the winter! Hope it warms you up when the weather gets chilly.


over 5 years ago Annelle

Sounds and looks wonderful! I can almost taste it already, and will definitely be making it!


over 5 years ago monkeymom

Let me know how it turns out!


over 5 years ago Kelsey Banfield

This is a great use for chai, I bet the flavor of this is amazing!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I love everything about this recipe! Especially that you took a Chai recipe from the blog post last week, and a loaf of bread, over to a friend's house (and encouraged her to join Food52), and then created this together. And I'm glad to hear that the ginger tasted even stronger the next day . . . sounds insanely, but perfectly, delicious!!


over 5 years ago NakedBeet

Brilliant and yummy sounding.


over 5 years ago monkeymom

Thank you Naked Beet. I was excited to see your post of Monkey Muffins on your know I have to make those!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it! Looks so tasty.


over 5 years ago monkeymom

Love to hear from you AntoniaJames. Thanks!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Reading this delicious recipe while sipping my Chai. It sounds great! Thanks!


over 5 years ago monkeymom

Thanks mrslarkin!


over 5 years ago WinnieAb

I LOVE the sound of this. I bet it is absolutely delicious!


over 5 years ago monkeymom

Thanks WinnieAb! I have to say, it was an experiment that was a very pleasant surprise. We had some more yesterday and the ginger had gotten a bit stronger in the creme anglaise, which was even better.