As part of the Foodbuzz Tastemaker Program, I received a loaf of Nature’s Pride Bread. I’ve never had Nature’s Pride Bread before so I was excited to give it a try. My husband, Derrick, and I thought of different recipes to make with this bread…from paninis, French toast to bread puddings. Chai Lattes are one of my favorite coffee shop indulgences so when Derrick suggested Chai Latte Bread Pudding…I knew we had to make it. I used the Healthy Multi-Grain bread, but I think the Country White bread would be delicious for this recipe too. The Multi-Grain bread makes the bread pudding a bit denser and the sliced almonds add some crunch to the soft pudding. The chai concentrate gives the bread pudding an exotic twist with notes of cinnamon, cardamom and ginger. I also used whole milk instead of heavy cream to keep it a bit lighter. Feel free to substitute heavy cream though for a richer dessert.
Chai Latte Bread Pudding
Prep: 15 mins. Cook: 30 mins.
6 slices of Nature’s Pride Bread of your choice, left out uncovered over night then cubed into 1 inch cubes
1 C Chai Latte Concentrate
1 C Whole Milk (or heavy cream)
1 Vanilla Bean, split in half and scraped
1 tsp Cinnamon
½ C Sugar
4 Eggs, beaten
½ C Unsalted Dry Toasted Sliced Almonds
- Preheat oven to 350º.
- Set cubed bread into a large bowl.
- In a medium bowl combine chai concentrate, milk, vanilla bean, cinnamon, sugar, eggs and almonds. Add mixture to bread.
- Gently use a large spoon or rubber spatula to press the bread down to coat. Do not mix or stir as that will break up the bread cubes too much. Let sit for 10 minutes or until most of the liquid has been absorbed by the bread.
- Spray 6 7oz ramekins with cooking spray. Spoon bread pudding mixture equally between the 6 ramekins.
- Place ramekins into a large roasting pan or baking dish. Carefully fill pan or dish with water, about half way up the ramekin. Tent pan or dish with foil.
- Carefully place dish into oven on the middle rack and bake for 15 minutes. Then remove foil and bake for another 15 minutes or until pudding is mostly set.
- Carefully remove pan or dish from oven and remove ramekins from water bath.
- Serve hot or at room temperature as is or with a with a scoop of vanilla ice cream or a dallop of whip cream.
** Can be made in a medium sized baking dish instead of individual servings. I baked it in a water bath. Cover with foil and bake for 15 minutes then remove foil and bake for an additional 25 minutes or until mostly set.
Let’s Stay in Touch (email updates):
- Cilantro Lime Rice
- Roasted Tomato Soup inspired by Panera Bread
- Oreo Cookie Balls
- Holiday Granola and Silpat & Nutmeg Mill Giveaway
- Taylor Thursday & Zuke’s Lil Links Giveaway
- Taylor Thursday and Pumpkin Bars
- Taco Soup
- Grilled Pound Cake with Ice Cream and Berries & Grill Pan Giveaway
- The Taste 2012
- Taylor Thursday & Zuke’s Giveaway
- Strawberry Pretzel Salad
- Can It Forward Day
- Ice Cream Cupcakes
- Great Day to be a Dog
- Chocolate Dipped Caramel Biscotti
TagsAlexia Foods apple Asian bake sale basil birthday bread breakfast brownies brunch cake chocolate cookies cream cheese cupcakes decadent dessert Easy favors French fries frosting giveaway goat cheese healthy Italian lemon mango Marshmallow Pops mint mushrooms party pie potatoes recipe development salad sides Soup soy sauce St. Patrick's Day strawberry Taylor Taylor Thursday tomato vegetarian vinaigrette