Masala Chai-Spiced Bread And Butter Pudding
- 30m Prep Time
- 40m Cook Time
- 2h Ready In
A fusion dessert combining Indian masala chai spices with classic bread and butter pudding. Stale bread is layered with lemon zest and raisins, then soaked in a spiced custard and baked until golden.
Ingredients
- 2/3 lbs stale Real Bread sliced into triangles about 1cm/½in thick
- 1 10/13 oz butter
- zest of ½ lemon
- 1 10/13 oz seedless raisins or sultanas/golden raisins
- 2 7/13 cups milk (or a mixture of milk and cream)
- 1 green cardamom pod
- cloves
- 1 fresh root ginger
- 2 cinnamon quill or cassia bark
- 1 vanilla pod/bean
- freshly ground black pepper
- 1 10/13 oz caster/superfine sugar
- 2 eggs
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27.7 mg
- Iron: 0.75 mg
- Magnesium: 9.08 mg
- Phosphorus: 50.3 mg
- Potassium: 145 mg
- Zinc: 0.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 10/13 oz butter
- zest of ½ lemon
- 1 10/13 oz seedless raisins or sultanas/golden raisins
- 2 7/13 cups milk (or a mixture of milk and cream)
- 1 green cardamom pod
- cloves
- 1 fresh root ginger
- 2 cinnamon quill or cassia bark
- 1 vanilla pod/bean
- freshly ground black pepper
- 1 10/13 oz caster/superfine sugar
- 2 eggs
Prepare
- 2/3 lbs stale Real Bread, sliced into triangles about 1cm/½in thick
Let's Cook
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Step 1.
Pour the milk into a saucepan. Add the green cardamom pod, cloves, ginger slice, cinnamon quill, and vanilla pod. Add a twist or two of freshly ground black pepper. Heat over medium heat until hot but not boiling, then remove from the heat, cover, and let steep for at least 20 minutes while you prepare the other ingredients.
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Step 2.
Grease an ovenproof dish with butter. Butter one side of each bread triangle. Arrange half of the bread slices, buttered side up, in a single layer in the dish. Sprinkle the lemon zest and raisins evenly over the bread. Top with the remaining bread slices, arranging them so the points of the triangles stick up.
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Step 3.
Strain the infused milk through a fine-mesh sieve into a bowl, discarding the spices. Split the vanilla pod lengthwise and scrape the seeds into the milk; reserve the pod for another use. Whisk the sugar and eggs together in a separate bowl until combined, then slowly whisk in the strained milk until smooth.
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Step 4.
Pour the custard mixture evenly over the bread in the dish. The liquid should come about halfway up the top layer of bread. Gently press the bread down into the custard to ensure it soaks. Let the pudding soak for 30 minutes. Meanwhile, preheat the oven to 180°C (160°C fan)/350°F/gas 4.
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Step 5.
After soaking, melt a little extra butter and brush it over any bread triangles that are still exposed above the custard. Bake the pudding for 30–40 minutes, until the top is golden brown and the custard is just set in the center—it should wobble slightly when shaken, not be watery. Serve warm or cold, with cream or extra custard if desired.