All Recipes

Chai Tea Bread Pudding

1 Hr


1 1/2 Cups Milk

1 Chai Tea Bag (alternately, you can use 1 black tea bag with the following spices: 1 Cinnamon Stick, 1/4 Tsp Cloves, 1/3 Tsp Ginger, 1/3 Tsp Cardamom)

14 Slices Martin’s 100% Whole Wheat Potato Bread, dried and torn into large pieces

4 Tablespoons Butter, divided, plus extra for baking dish

4 Tablespoons Unsweetened Shredded Coconut, divided

4 Tablespoons Slivered Almonds, divided

1 1/2 Cup Heavy Cream, divided

4 Eggs

1/2 Cup White Granulated Sugar

1/2 Cup Brown Sugar, divided

1/2 Tablespoon Crushed Ginger

1 Splash of Vanilla Extract

Serves: 8-10


Step 1

Prepare Chai:

Pour milk into a saucepan over low heat. Once milk is warm but not boiling (4-5min) add the chai tea bag and let simmer 5-7 minutes then remove from heat. Remove tea bag.

Step 2

Preheat oven to 375F.

Step 3

Butter a 9 x 13 baking dish and layer in torn bread pieces. Sprinkle half of the shredded coconut and half of the slivered almonds over the bread.

Step 4

In a medium bowl, combine 1 ¼ cups heavy cream, eggs, white granulated sugar, and ¼ cup brown sugar. Whisk together until mixture thickens. Add chai mixture and mix until combined.

Step 5

Pour chai cream mixture over bread slices, making sure bread is fully coated and soaking up the mixture. Cut 2 tbsp butter into small cubes and scatter around bread pieces. Top with the remaining coconut and almond.

Step 6

Bake for 35-40 minutes, turning dish half way through for even browning. If bread pudding is browning too soon, tent with foil then continue cooking.

Step 7

Prepare Caramel Sauce:

In a small bowl combine ¼ cup heavy cream, ginger and vanilla. Let sit for 10 minutes. In a sauce pan melt 2 tbsp butter with 1/4 cup brown sugar over low heat. When the sugar mixture has liquefied, add the cream mixture. Stir occasionally for 5 to 7 minutes until mixture thickens. Remove from heat; allow sauce to thicken.

Step 8

Remove bread pudding from oven and serve immediately topped with caramel sauce.

Recipe adapted from: