Chai Latte Bread Pudding
User Reviews
5
Chai Latte Bread Pudding
Description
Chai Latte Bread Pudding uses cubed, stale bread soaked in whole milk to absorb moisture evenly before simmering in a custard flavored with a chai spice blend, brown and white sugars, and vanilla extract. The custard mixture, combined with melted butter, envelops the bread to produce a creamy and tender interior after baking. The use of chai spices lends a subtle warmth and aromatic depth to the mild sweetness of the bread pudding.
The pudding is baked partially covered and then uncovered to gently set the custard and brown the top, resulting in a dish with a soft, custardy base and a slightly firmer surface. This makes it a comforting dessert or breakfast treat, appreciated for its balance of sweetness and chai warmth.
The recipe can be prepared ahead, allowing the bread to soak overnight, and baked when ready. Stale bread is essential for proper soaking and texture, and various breads—such as baguette, croissants, or sandwich bread—can be used for different textures. Adjusting the milk or sugar ratios will influence richness and sweetness to suit personal preference.
Ingredients
- 4-5 cups Baguette Bread or any other bread, cubed, stale
- 3 cups milk whole
- 3 large egg room temperature
- 1/3 cup sugar 70 g
- 3/4 cup brown sugar packed, 125 g
- 1 tablespoon chai spice 10 g
- 3 tablespoons butter melted, plus more for greasing dish, salted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Soak Bread: In a large bowl, add bread cubes and milk so that most of the bread is soaking in the milk. Cover and place in the fridge for at least 1 hr and up to overnight.If just an hour, take eggs out of the fridge (if you store them there) to come to room temperature.
- Preheat Oven: Once bread has soaked, preheat the oven to 375 degrees F.
- Assemble: Melt butter in a small bowl and use a pastry brush to use just a little bit of it to grease your baking dish and set aside.In a medium-sized bowl, whisk eggs, sugar, vanilla, the rest of the melted butter, and chai spice. Gently pour some of the milk from the large bowl with the bread into the bowl with the eggs and sugar. Gently whisk. Pour that mixture into the large bowl with the bread, and gently mix with a spatula to coat all the bread with the sugar chai mixture.Pour into the baking dish.
- Bake: Add the baking dish to the oven and bake covered with foil for 45 minutes. Remove foil and finish baking for another 20 minutes until it all has set and a tester or a sharp knife pulls cleanly from the center.
- Serve: Top with some powdered sugar and serve!
Notes
- Use stale bread for optimal soaking; dry fresh bread in the oven if needed.
- This pudding can be soaked overnight, then baked fresh for convenience.
- Store leftovers in an airtight container in the fridge up to 5 days or freeze for up to 3 months.
- Substitute breads such as croissants or sandwich bread to vary texture and flavor.
- Adjust milk fat content from 2% to whole or add some cream for richer custard without exceeding 1 cup of cream.
- You can modify brown and white sugar proportion to taste, favoring brown sugar for deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 121g | 40% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 1207mg | 50% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 361mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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