Chai Latte Bread Pudding

an overhead of a pan of bread pudding next to a wooden spoon.

Print Pin

5 from 24 votes

Everything you love about a chai latte baked into a classic bread pudding!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 1 10

Cook Time 1 5

Total Time 2 15

Servings people

Calories 722kcal

Author Tracy

Equipment

7x11 baking dish

Ingredients

4-5 cups cubed stale baguette bread or any other bread
3 cups whole milk
3 large eggs room temperature
1/3 cup sugar 70 g
3/4 cup brown sugar packed, 125 g
1 tablespoon chai spice 10 g
3 tablespoons salted butter melted, plus more for greasing dish
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

Soak Bread: In a large bowl, add bread cubes and milk so that most of the bread is soaking in the milk. Cover and place in the fridge for at least 1 hr and up to overnight.
If just an hour, take eggs out of the fridge (if you store them there) to come to room temperature.
Preheat Oven: Once bread has soaked, preheat the oven to 375 degrees F.
Assemble: Melt butter in a small bowl and use a pastry brush to use just a little bit of it to grease your baking dish and set aside.
In a medium-sized bowl, whisk eggs, sugar, vanilla, the rest of the melted butter, and chai spice. Gently pour some of the milk from the large bowl with the bread into the bowl with the eggs and sugar. Gently whisk. Pour that mixture into the large bowl with the bread, and gently mix with a spatula to coat all the bread with the sugar chai mixture.
Pour into the baking dish.
Bake: Add the baking dish to the oven and bake covered with foil for 45 minutes. Remove foil and finish baking for another 20 minutes until it all has set and a tester or a sharp knife pulls cleanly from the center.
Serve: Top with some powdered sugar and serve!

Notes

Storage

Fridge: Store in a fridge in an airtight container for up to 5 days.

Freezer: Store in the freezer for up to 3 months. Remove from the freezer and let it thaw in the fridge the day before you want to serve.

Substitutions

Bread: We love this with a baguette, but you can use whatever bread you have you need to repurpose! This is also great with croissants, our Hawaiian Sandwich Bread, or our Easy White Sandwich Bread. Use whatever you have (except we don't suggest a bread like our Rosemary Garlic Bread for this one!)

Milk: Use 2% to Whole Milk or even swap out some of the whole milk for some half-and-half or heavy cream if you want it to be extremely rich. We suggest not using more than 1 cup of cream.

Sugar: You can use more or less of each sugar and substitute with the other. We prefer a great brown sugar to white sugar ratio because of the richer flavor of brown sugar.

Always Use Stale Bread

In order to get the right texture, you need to soak your bread in the milk first. And for that bread to soak up that milk, it needs to be dried out. You can do this by cutting up the bread into cubes and letting it sit out for 1 -2 days, or you can cut it up and pop it in the oven at 224 degrees F and bake for 40 minutes until it's all dried out.

Make Ahead

This is a great dish to make ahead! You can make this all ahead and store covered in the fridge for up to 2 days until you're ready to bake.

Nutrition