Chai Latte Bread Pudding
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.
Yield: 6
Materials
- 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
Keepsake
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.
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.