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Chai bread and butter pudding
I learned the hard way that stale bread is non-negotiable for a good pudding. Fresh loaves turn to mush in the custard, but day-old slices hold their structure while soaking up every drop of spiced cream.
Ingredients
Method
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Generously butter a 9x13 inch baking dish, ensuring you get into the corners where the custard will bubble over.
- Bloom the Spices: In a medium saucepan over medium-low heat, warm the milk and heavy cream until it just begins to steam (do not boil). Remove from heat immediately. Whisk in the cardamom, ginger, cinnamon, cloves, and salt. Let this mixture steep for 15 minutes to infuse the flavors deeply, then strain through a fine-mesh sieve into a large measuring cup or bowl to remove any spice bits.
- Whisk the Eggs: In a separate large bowl, whisk together the egg yolks, whole egg, and granulated sugar until pale and slightly thickened, about one minute.
- Temper the Custard: Slowly pour about half of the warm milk mixture into the eggs while whisking constantly to prevent scrambling. Then, slowly pour the egg mixture back into the remaining milk in the saucepan or bowl, whisking continuously.
- Assemble the Pudding: Arrange the bread cubes in a single layer in the prepared baking dish. Pour the custard evenly over the bread. Use a spatula to gently press down on each cube so they fully submerge and absorb the liquid. Let it sit for exactly 10 minutes; if any dry spots remain, pour a little more custard over them.
- Bake: Place the dish in the oven and bake for 45–50 minutes. The pudding is done when the edges are puffed and golden brown, and the center has a slight jiggle but no liquid sloshes around. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
- Rest and Serve: Remove from the oven and let cool for at least 15 minutes before serving. This resting time allows the custard to set properly. Sprinkle with coarse sugar if desired, or serve plain with a dollop of whipped cream.
Nutrition
Notes
This chai version swaps heavy nutmeg for cardamom and ginger, creating a warm aroma that fills the kitchen without needing hours of simmering tea. I make it whenever I have leftover baguettes or brioche, letting the oven do the work while I chop veggies elsewhere.
The key is pressing down gently on each bread cube after soaking; this ensures even absorption so you get crispy edges and a creamy center in every bite.
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