adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Masala chai brioche pudding recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious chai-spiced bread pudding - ideal dessert for cozy winter nights.
Ingredients:
  • 400g plaited brioche loaf
  • 60g butter, softened
  • 772.50 gm milk
  • 125.00 ml finely grated palm sugar (see notes)
  • 6 green cardamom pods, bruised
  • 1 cinnamon stick
  • 3cm piece fresh ginger, sliced
  • 2 tsp fennel seeds
  • 30.00 ml black tea leaves
  • 8.80 gm vanilla extract
  • 300ml thickened cream
  • 5 eggs
  • 85.00 gm sultanas
  • 40.00 ml flaked almonds
  • Icing sugar, to serve
  • Pure cream, to serve
Instructions:
  • Slice the brioche diagonally into 1.5cm-thick pieces and generously spread butter on one side of each slice.
  • In a medium saucepan, gently warm the milk over medium heat until it reaches a simmer. Remove from the heat and add palm sugar, cardamom, cinnamon, ginger, fennel, and tea. Allow it to sit for 10 minutes. Strain the milk mixture through a fine sieve into a large bowl, discarding the solids. Stir in vanilla and thickened cream, then whisk in the eggs.
  • In a greased 12-cup (3-litre) capacity oval baking dish, arrange brioche slices with buttered-side up, and sultanas. Pour the milk mixture over the brioche and let it sit for 10 minutes to absorb. Sprinkle with almonds before baking.
  • Preheat your oven to 180C/160C fan-forced while you get ready to cook.
  • Bake the pudding for 45 to 50 minutes until the custard is set and the brioche is lightly browned. Let it stand for 10 minutes before serving dusted with icing sugar and drizzled with pure cream.

Similar Recipes