There’s something magical about the aroma of chai spices wafting through your kitchen on a cool evening. That distinctive blend of cinnamon, cardamom, ginger, and cloves instantly creates a sense of warmth and comfort. Now, imagine those beloved spices infused into a creamy, custardy bread pudding—golden and crisp on top, soft and pillowy beneath. My Chai-Spiced Bread Pudding transforms day-old bread into a dessert so enchanting, you’ll find yourself making extra bread just to let it go stale.
This isn’t just any bread pudding recipe. It’s a carefully crafted symphony of textures and flavors that marries the traditional comfort of bread pudding with the exotic warmth of chai spices. The bread soaks up a rich custard infused with black tea, warming spices, and just enough sweetness to let the complex flavors shine. Topped with a drizzle of maple-infused cream sauce, this dessert bridges cultures and brings people together around the table. Whether served warm from the oven or chilled the next day (if it lasts that long!), this bread pudding promises to become a new favorite in your recipe collection.
My journey with this recipe began during a particularly rainy autumn weekend. I had a loaf of challah bread that was just beginning to harden, and a craving for something that would fill my home with comforting aromas. As a lifelong chai tea enthusiast, I wondered what would happen if I infused those beloved spices into a classic bread pudding. The result was nothing short of transformative—a dessert that managed to be both familiar and exotic at the same time.
What makes this bread pudding special is the careful balance of spices. Rather than reaching for a pre-mixed chai blend, I’ve crafted a custom spice mix that allows you to control the intensity of each element. The cardamom provides a distinctive floral note, while cinnamon and ginger add warmth, cloves contribute depth, and a touch of black pepper adds just enough heat to keep things interesting. Steeping these spices in milk before creating the custard ensures that every bite is infused with their essence.
Chai-Spiced Bread Pudding
Prep Time: 20 minutes
Cook Time: 45 minutes
Rest Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Ingredients:
- 8 cups day-old bread (challah, brioche, or French bread), cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 black tea bags (or 2 teaspoons loose leaf black tea)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup raisins or dried cranberries (optional)
For the Maple Cream Sauce:
- 1 cup heavy cream
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Place the bread cubes in the prepared baking dish. If using raisins or dried cranberries, scatter them among the bread cubes.
- In a medium saucepan, heat the milk and heavy cream until it just begins to steam (do not boil). Remove from heat, add the tea bags, cover, and let steep for 5-7 minutes.
- Remove the tea bags, squeezing them to extract maximum flavor. If using loose leaf tea, strain the mixture.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, cardamom, ginger, cloves, black pepper, and salt until well combined.
- Slowly pour the infused milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Add the melted butter to the custard mixture and whisk to combine.
- Pour the custard evenly over the bread cubes. Press the bread down gently to help it absorb the liquid. Let stand for 30 minutes, occasionally pressing the bread down to ensure even soaking.
- Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the sides of the baking dish (water bath method).
- Bake for 40-45 minutes, until the pudding is puffed, golden brown on top, and a knife inserted in the center comes out clean.
- While the pudding bakes, prepare the maple cream sauce by combining all sauce ingredients in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until slightly thickened, about 5-7 minutes. Keep warm until ready to serve.
- Remove the bread pudding from the oven and let cool for 15 minutes before serving.
- Serve warm, drizzled with the maple cream sauce.
Recipe Notes:
For the best results, use bread that’s a day or two old. Fresh bread doesn’t absorb the custard as well. If your bread is fresh, you can cube it and leave it out overnight or toast it lightly in a 300°F oven for about 10 minutes to dry it out.
What I particularly love about this recipe is its versatility. In the fall and winter, it’s the perfect dessert to warm you from the inside out, especially when served with a scoop of vanilla ice cream that melts into all the nooks and crannies. In the warmer months, I’ve been known to serve it chilled, where it takes on an almost pudding-like consistency that’s refreshing in its own right.
The bread you choose matters immensely in this recipe. While I prefer the rich, tender texture that comes from using challah or brioche, don’t feel limited by these options. French bread creates a more rustic pudding with more textural contrast between the crisp top and custardy interior. Whole grain breads add a nutty dimension that pairs beautifully with the chai spices. I’ve even made this with leftover cinnamon raisin bread, which adds another layer of sweetness and spice.
Don’t skip the steeping step with the tea bags. This might seem like an unnecessary extra effort, but it adds that distinctive tannic quality that makes chai tea so compelling. The tannins in black tea provide a subtle astringency that balances the richness of the custard. If you’re feeling adventurous, you can experiment with different tea varieties—a smoky lapsang souchong adds incredible depth, while an Earl Grey introduces subtle citrus notes that brighten the whole dessert.
The maple cream sauce is technically optional, but I strongly encourage you not to skip it. The slight bitterness of the maple syrup creates a beautiful counterpoint to the sweet, spiced pudding. If maple syrup isn’t your thing, consider alternatives like a whiskey caramel sauce or even a simple dusting of powdered sugar and a dollop of whipped cream infused with a touch of cardamom.
This Chai-Spiced Bread Pudding has become my signature dessert for fall gatherings and holiday dinners. There’s something profoundly satisfying about transforming humble, forgotten bread into something so luxurious and warming. As it bakes, your entire home will be filled with the intoxicating aroma of spices—a promise of the comfort that awaits. So the next time you find yourself with leftover bread and a craving for something special, I hope you’ll give this recipe a try. It might just become your new tradition.
4.8 from 35 reviews
385 calories per serving
Keywords: chai spiced bread pudding, spiced dessert, bread pudding recipe, chai dessert