Masala Chai-Spiced Bread and Butter Pudding

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. 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