Description
Pumpkin Chai Bread Pudding is a comforting and flavorful dessert that combines the warm spices of chai with creamy pumpkin puree and custardy baked bread. This rich, autumn-inspired dish is perfect for using up stale bread and offers a delightful balance of sweet and spiced notes, ideal for cozy evenings or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 6 cups stale bread, cubed (preferably brioche or challah)
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon chai spices (a blend of cinnamon, ginger, cardamom, and cloves)
- 4 large eggs
- 2 cups milk (whole or 2%)
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter, for greasing the baking dish
Instructions
- Prepare Bread: Cut the stale bread into one-inch cubes, ensuring an even size for consistent texture in the pudding.
- Make Custard Mixture: In a large bowl, whisk together eggs, milk, brown sugar, chai spices, vanilla extract, and salt until smooth and well combined, forming the custard base.
- Combine Bread and Pumpkin: In a separate bowl, mix the cubed bread with the pumpkin puree, then pour the custard over this mixture and gently fold to coat all the bread evenly without crushing it.
- Soak the Mixture: Allow the bread and custard mixture to sit for 15-20 minutes. This resting time lets the bread absorb the liquid and the flavors meld together beautifully.
- Prepare for Baking: Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking, then transfer the soaked bread mixture into it, spreading evenly.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 40-45 minutes, until the pudding is golden brown on top and set in the center.
- Cool and Serve: Remove from the oven and let the bread pudding cool for 10 minutes before serving. For an indulgent finish, top with caramel sauce, whipped cream, or ice cream if desired.
Notes
- Use day-old or stale bread for best texture; fresh bread may become too mushy.
- Chai spices can be adjusted according to personal preference or replaced with a premade chai spice blend.
- For a dairy-free alternative, substitute milk with almond or oat milk and use a vegan butter for greasing.
- Letting the mixture soak is crucial for perfect custard texture.
- Serve warm for the best flavor experience.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
