This traditional, cozy treat has all the elements of a thick, warming chai latte! Our Chai Latte Bread Pudding is a fantastic way to use up some stale bread and a tasty fall variation on a simple bread pudding dish.
Bring on the autumnal sweets in plenty! I’m thrilled to announce that we have finally perfected this recipe, which we have been working on and joyfully testing for a long. One of the few dishes at Served From Scratch that I won’t declare has a healthy touch is our Chia Latte Bread Pudding. It doesn’t secretly include any nutrients. This dish is basically a delightful modern take on an old-fashioned bread pudding recipe; it contains nothing nutritional or healthful.
What is Bread Pudding
A beloved dish from many different cultures, bread pudding was first created in 11th-century England as a means to use up stale bread. It was once known as “poor man’s pudding,” composed just of water, sugar, and a few spices. Later in the 13th century, bread and eggs were added, and it was renamed as “bread pudding.”
Bread pudding should have a deliciously crusty bread texture on top and the middle should have the flavor and texture of a sweet pudding. combining crispy bread with soft pudding, the finest of both worlds.
Ingredients Needed
- My favorite bread for bread pudding is stale baguette bread, mostly because I adore the crispy topping the baguette creates. Naturally, though, you may use whichever stale bread you happen to have on hand.
- Whole Milk: For this recipe, whole milk works best to achieve that creamy latte flavor. With 2%, it’s still wonderful but not quite as latte-like.
- Sugar: We prefer a blend of white and brown sugar, preferably with more of the more flavorful brown sugar.
- Eggs: A few room temperature eggs. If your eggs are still in the refrigerator, don’t panic; you can quickly defrost them by following the instructions in our recipe notes.
- Just enough melted butter to give a rich taste.
- vanilla extract
- What gives this Chai Latte Bread Pudding its chai latte flavor is Chai Spice!
- Use a little amount of Kosher salt!
Simple to Make
Soak Old Bread
The two most important things to remember while making bread pudding are to (1) use stale or dried up bread and (2) soak it in milk for at least an hour. By doing this, you can make sure that your baked bread pudding has the perfect amount of tenderness.
Simple Prep
The remaining preparation is simple once your bread is completely soaked and dried off.
- Whisk together the eggs, sugar, butter, vanilla essence, and chai spice.
- Whisk the sugars with a small amount of the milk that was soaked in the bread. This will aid in slightly liquifying it so that everything blends together.
- Incorporate the chai sugar mixture into the soaked bread and stir thoroughly!
Mix everything well, add, and bake!
Recipe Tips
Soak the bread consistently.
Making sure your bread pudding has a soft texture requires doing this crucial step. If you don’t soak the bread, the whole amount of milk will be absorbed by the bread while it cooks, leaving the bottom of your dessert looking largely like a fried egg.
Use stale bread, please.
You must also make sure that your bread is nice and dry since you want it to absorb as much of the milk as possible. You may either achieve this by chopping up the bread and letting it air dry for 24 to 48 hours, or you can bake the bread cubes at 225 degrees Fahrenheit for about 40 minutes, or until they are completely dry.
Bring eggs quickly to room temperature.
If you don’t have any eggs at room temperature, you may rapidly thaw them by placing the eggs in a basin with some warm (lukewarm) water (between 100 and 110 degrees). To help them warm up, let them sit for around ten minutes!
Both covered and uncovered baking
To guarantee that the core of your bread pudding cooks before the top burns, you should bake it covered for the most part of the baking process. But in the final 20 minutes of cooking, take off the foil to achieve that gorgeous contrast-crusted bread topping.
Coffee-Spiced Bread Pudding It’s a fantastic way to satisfy your hunger for a warm coffee together with a rich dessert or sweet brunch item!
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Chai Latte Bread Pudding
Ingredients
- 4-5 cups cubed stale baguette bread or any other bread
- 3 cups whole milk
- 3 large eggs room temperature
- 1/3 cup sugar 70 g
- 3/4 cup brown sugar packed 125 g
- 1 tablespoon chai spice 10 g
- 3 tablespoons salted butter melted plus more for greasing dish
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Soak Bread: Place the bread cubes and milk in a big bowl, making sure the bread is submerged in the milk for the most part. For at least one hour and up to overnight, cover and refrigerate.
- If you store eggs in the refrigerator, remove them after an hour or so to allow them to return to room temperature.
- After the bread has soaked, heat the oven to 375 degrees Fahrenheit.
- To assemble, melt the butter in a small bowl, then lightly spray the baking dish with a tiny amount of the melted butter and set it aside.
- Whisk together the eggs, sugar, vanilla, melted butter, and chai spice in a medium-sized bowl. Pour part of the milk gently into the dish containing the eggs and sugar from the big bowl containing the bread. Whisk gently. Transfer the mixture to the spacious basin containing the bread, and use a spatula to gently toss to evenly distribute the sugar-chai mixture over the bread.
- Transfer to the baking dish.
- Bake: Place the baking dish in the oven and bake it for 45 minutes with the foil covering it. When everything has set and a tester or a sharp knife pulls out clean from the middle, remove the foil and continue baking for an additional 20 minutes.
- Serve: Add some powdered sugar on top, then serve!
Notes
Refrigerate: For up to five days, store in a refrigerator in an airtight container.
Freezer: Keep for up to three months by freezing. The day before you want to serve, take it out of the freezer and let it defrost in the refrigerator. Bread Substitutions: You may use any bread you need to repurpose, but we really enjoy this with a baguette! This is also very delicious with our Easy White Sandwich Bread, Hawaiian Sandwich Bread, or croissants. Use any bread you have on hand (though we wouldn’t recommend using our Rosemary Garlic Bread for this one!).
Milk: Use 2% to Whole Milk; if you want it very rich, you may even replace some of the whole milk with heavy cream or half-and-half. It is recommended to use no more than one cup of cream.
Sugar: You can use one type of sugar in place of another, using more or less of each. Because brown sugar has a deeper taste than white sugar, we like a fantastic brown sugar to white sugar ratio. Use Stale Bread Always
Soak your bread in the milk for a minimum of one hour to achieve the desired texture. Additionally, the bread must be dried out in order for it to absorb the milk. One way to do this is to chop the bread into cubes and leave it out for a day or two, or you may chop it up and bake it at 224 degrees F for 40 minutes, or until it is completely dry. Plan Ahead It is a terrific dish to prepare in advance! This may be prepared in advance and kept, covered, in the refrigerator for up to two days, or until baking time.