Recipe by Chef Michael Williams
Chai Coconut Bread Pudding
- Prep time 20 mins
- Cook time 35 mins
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Chai is the perfect flavour to enhance bread pudding. We are using apricot raisin bread in this one and making a chai latte type brew as part of the custard base. This is a very easy and effective dessert or snack. Give it a try.
Ingredients
Directions
- Place the cubed bread on a baking sheet and place in a preheated 450° F oven for 10 minutes and then remove and set aside.
- Bring the milk to a boil and remove from heat. Add the tea bags and steep for 5 minutes. Remove any remaining liquid from the bags by squeezing between two spoons.
- Transfer the milk to a large mixing bowl and add the cane sugar and coconut milk directly into the hot milk. Stir well and make sure the sugar and coconut milk are incorporated.
- Now add the cinnamon, cardamom, vanilla and eggs and whisk very well until you are convinced that the eggs are incorporated and everything is evenly dispersed.
- Now add the cubed bread and stir with a wooden spoon until all of the liquid is absorbed by the bread.
- Transfer the pudding to an appropriate sized (approx 8in by 12in) casserole dish and then sprinkle the top with the shredded coconut and also with a little extra cane sugar, cinnamon, and cardamom.
- Preheat oven to 375° F and then add the bread pudding. Bake for 30 – 40 minutes or until the eggs are set.
- In a mixing bowl, combine yogurt, vanilla and cane sugar and stir.
- Let the pudding cool to room temperature and serve with a nice drizzle of the yogurt.
Variations
- You can use different breads for this recipe. Country Grocer’s mountain grain loaf also works well.
- Make it lactose free by substituting the milk with soy or almond milk.
