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Chai bread & butter pudding

Chai bread & butter pudding in a baking dish

Chai bread & butter pudding

Name: Chai bread & butter pudding
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Ingredients: 100g sultanas; 100g unsalted butter softened, plus extra for the tin; 10 slices of white bread preferably stale; 30g ginger peeled and finely grated; 8 green cardamom pods bruised; 4 cloves; 1 cinnamon stick; 2 Assam teabags; 300ml whole milk; 300ml double cream; 4 eggs plus 2 yolks (freeze the leftover whites for another recipe); 100g caster sugar; 25g demerara sugar; 25g flaked almonds; ice cream or cream to serve

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 35 mins

plus soaking

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Transform bread & butter pudding with the help of chai to make the ultimate winter pud. The custard is flavoured with green cardamom and spicy ginger

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g sultanas
100g unsalted butter

softened, plus extra for the tin
10 slices of white bread

preferably stale
30g ginger

peeled and finely grated
8 green cardamom pods

bruised
4 cloves
1 cinnamon stick
2 Assam teabags
300ml whole milk
300ml double cream
4 eggs

plus 2 yolks (freeze the leftover whites for another recipe)
100g caster sugar
25g demerara sugar
25g flaked almonds
ice cream or cream

to serve

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Nutrition: Per serving (8)

kcal545
fat38g
saturates21g
carbs40g
sugars27g
fibre1g
protein10g
salt0.5g

Method

step 1

Soak the sultanas in a little boiling water to plump up for 5 mins, then drain thoroughly. Meanwhile, butter a shallow 20cm x 30cm baking dish and butter the bread on one side. Cut the crusts off and cut the bread in half diagonally. Scatter most of the sultanas over the base of the dish and add the bread, buttered-side up, with the slices overlapping. Scatter over the remaining sultanas.
step 2

Heat the oven to 180C/160C fan/gas 4. Add the ginger, spices and tea to a pan, and pour over the milk and double cream. Bring to a gentle simmer, then leave to infuse for 10 mins. Strain the mixture into a jug and discard the spices and teabags. Mix the four whole eggs and two egg yolks in a bowl with the caster sugar, and slowly pour in the warm milk mixture, whisking well the whole time.
step 3

Slowly pour the custard over the bread, ensuring it’s evenly distributed, then set aside for 20 mins for the bread to absorb the custard. Sprinkle over the demerara sugar and flaked almonds. Put the dish in a deep roasting tin filled with boiling water that comes halfway up the sides. Bake for 20-30 mins, until set and golden. Serve warm with cream or ice cream, if you like.

Recipe from Good Food magazine, October 2022

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