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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
Frothy Ginger Creme
- 1 cup whole milk
- 1 slice fresh ginger
- 2 egg yolks
- 3 tablespoons sugar
- Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
- Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
- In another bowl whisk together egg yolks and sugar.
- Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
- 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.
- Remove from heat when slightly thickened and frothy.
- 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
- Pour milk into saucepan over medium heat.
- 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.
- Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
- Butter 2 quart baking dish. (Mine says 1.6 L, actually).
- Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
- In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
- Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
- Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
- Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
- Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
- Carefully remove from oven and let cool while you make the creme.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Tea
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)