Name: Masala Chai-Spiced Bread and Butter Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 2cm/¾in piece of cinnamon quill or cassia bark; 1 or 2 cloves; 1 green cardamom pod; 50g/1¾oz/¼ cup caster/superfine sugar; freshly ground black pepper; 600ml/21fl oz/2½ cups milk (or a mixture of milk and cream); 1 vanilla pod/bean; 2 eggs; 1 slice (about 3mm/⅛in thick) fresh root ginger; zest of ½ lemon; 50g/1¾oz/3½ tbsp butter, plus extra for greasing and brushing; 300g/10½ oz stale Real Bread, sliced into triangles about 1cm/½in thick; 50g/1¾oz/⅓ cup seedless raisins or sultanas/golden raisins

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

I started making bread and butter pudding when I was in my teens. Because I couldn’t leave a recipe alone, I would throw in different ingredients each time. This version came after backpacking around India in the late 1990s, drinking endless glasses of masala chai (chai tea latte), their spiced and usually very sweet take on tea.

Ingredients

300g/10½ oz stale Real Bread, sliced into triangles about 1cm/½in thick
50g/

Method

Start by making the custard. Pour the milk into a saucepan, add the spices, vanilla and a twist or two of pepper, and heat but do not boil. Remove from the heat, cover and leave to cool and infuse.
Grease an ovenproof dish. Butter the bread on one side and arrange half of the slices in a layer in the dish. Scatter the lemon zest and raisins over the bread and l

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Masala Chai-Spiced Bread and Butter Pudding

Ingredients

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