Get the Recipe:
Chai Spice Bread Pudding with Vanilla Sauce
The delicious spices and amazing sauce make this Chai Spice Bread Pudding with Vanilla Sauce a favorite!
Ingredients
For the bread pudding:
- 12 ounces (340 g) challah bread, cut into cubes (about 8 cups)
- 1 ⅔ cups (380 ml) milk
- 1 cup (200 g) firmly packed light brown sugar
- 4 large eggs, lightly beaten
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- pinch salt
- ½ cup (57 g) finely chopped almonds
For the vanilla sauce:
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (120 ml) heavy whipping cream
- pinch salt
- 1 tablespoon (15 ml) vanilla extract
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Instructions
To make the bread pudding:
- Place the cubed challah in a greased 9"x 13"x 2" baking dish.
- In a large bowl, combine the milk, brown sugar, eggs, vanilla, cinnamon, cardamom, ginger, allspice, nutmeg, and salt. Pour over the challah, making sure that the bread is completely covered by the milk mixture. Sprinkle the almonds on top.
- Cover and refrigerate for at least an hour or overnight.
- Set out the chilled bread pudding while you preheat the oven to 350°F (175°C).
- Bake 40 to 45 minutes, or until a knife inserted into the center of the pudding comes out clean.
To make the vanilla sauce:
- Place the butter, sugar, brown sugar, cream, and salt in a heavy saucepan*. Cook over medium heat until bubbly and thickened (about 5-8 minutes).
- Remove the pan from the heat. Carefully stir in the vanilla.
- Spoon over servings of warm bread pudding.
Notes
- *The mixture will be fairly bubbly while it cooks, so be sure to use a large enough pan.
- Vanilla sauce recipe slightly adapted from Land O'Lakes.
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