user menu

Chai Bread Pudding

Chai Bread Pudding, from Chai Wallah VT


  • 6 slices of day old bread (Challah or Italian might be best) 
  • 2 tbsp. butter, melted
  • 1/2 cup raisins or currants (optional) 
  • 4 eggs, beaten
  • 2 cups milk
  • 1/2 scant cup of sugar 
  • 1 tsp. vanillaextract
  • 1 tbsp. Chai spice (coarse, from

Pre-heat oven to 350F (175C).

In a saucepan heat the milk up until very hot, add Chai spice and steep for ten minutes.

Break bread slices into chunks into a 8 inch square pan. 
Drizzle the melted butter over the bread pieces.

Add raisins or currants if using.

When milk has cooled, add the vanilla.

In a mixing bowl combine eggs & sugar, add cooled milk mixture, and beat well until mixed.

Pour over the bread and push down until bread is covered.

Dust the top with a little sugar of your choice and finely ground Chai spice or cinnamon. 
Bake for about 40 minutes until the top springs back.