Chai Bread Pudding with Frothy Ginger Creme Recipe on Food52

Fall

Chai Bread Pudding with Frothy Ginger Creme

by:
August 20, 2019
1 Rating
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
Ingredients
  • Frothy Ginger Creme
  • 1 cup whole milk
  • 1 slice fresh ginger
  • 2 egg yolks
  • 3 tablespoons sugar
  • 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
In This Recipe
Directions
  1. Frothy Ginger Creme
  2. Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
  3. Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
  4. In another bowl whisk together egg yolks and sugar.
  5. Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
  6. 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.
  7. Remove from heat when slightly thickened and frothy.
  8. Slice pudding and serve with ginger creme.
  1. Chai Bread Pudding
  2. Pour milk into saucepan over medium heat.
  3. 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.
  4. Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
  5. Butter 2 quart baking dish. (Mine says 1.6 L, actually).
  6. Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
  7. In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
  8. Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
  9. Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
  10. Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
  11. Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
  12. Carefully remove from oven and let cool while you make the creme.

See what other Food52ers are saying.

  • Lizthechef
    Lizthechef
  • zazafrasca
    zazafrasca
  • Annelle
    Annelle
  • Kelsey Banfield
    Kelsey Banfield
  • AntoniaJames
    AntoniaJames
monkeymom

Recipe by: monkeymom

My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.

    16 Reviews

    Lizthechef November 9, 2010
    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!
     
    Author Comment
    monkeymom November 9, 2010
    Thanks Liz! I loved meeting you as well, you still have me giggling. I've been eyeing your cheesecake too!
     
    zazafrasca August 13, 2010
    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!

    http://sprinkledwithflour.blogspot.com/2010/08/cinnamon-chai-cream-pie-with-hazelnut.html
     
    Author Comment
    monkeymom August 23, 2010
    I agree, I haven't had chai since the winter! Hope it warms you up when the weather gets chilly.
     
    Annelle February 17, 2010
    Sounds and looks wonderful! I can almost taste it already, and will definitely be making it!
     
    Author Comment
    monkeymom February 19, 2010
    Let me know how it turns out!
     
    Kelsey B. February 17, 2010
    This is a great use for chai, I bet the flavor of this is amazing!
     
    AntoniaJames February 17, 2010
    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!!
     
    NakedBeet February 17, 2010
    Brilliant and yummy sounding.
     
    Author Comment
    monkeymom February 17, 2010
    Thank you Naked Beet. I was excited to see your post of Monkey Muffins on your blog...you know I have to make those!
     
    AntoniaJames February 16, 2010
    Love it! Looks so tasty.
     
    Author Comment
    monkeymom February 17, 2010
    Love to hear from you AntoniaJames. Thanks!
     
    mrslarkin February 16, 2010
    Reading this delicious recipe while sipping my Chai. It sounds great! Thanks!
     
    Author Comment
    monkeymom February 17, 2010
    Thanks mrslarkin!
     
    WinnieAb February 16, 2010
    I LOVE the sound of this. I bet it is absolutely delicious!
     
    Author Comment
    monkeymom February 17, 2010
    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.