Chai Coconut Bread PuddingRecipe by Chef Michael Williams

Directions

1.  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.
2.  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.
3.  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.
4.  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.
5.  Now add the cubed bread and stir with a wooden spoon until all of the liquid is absorbed by the bread.
6.  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.
7.  Preheat oven to 375° F and then add the bread pudding. Bake for 30 – 40 minutes or until the eggs are set.
8.  In a mixing bowl, combine yogurt, vanilla and cane sugar and stir.
9.  Let the pudding cool to room temperature and serve with a nice drizzle of the yogurt.