Chocolate Chai Bread And Butter Pudding 

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A childhood favourite of mine that I have updated slightly with the use of Henny and Joe‘s delicious and award winning chocolate chai syrup.

You can’t beat a good old fashioned pud when there is a chill in the air and this cheap and cheerful dessert is always a winner. For best results use day old bread for that extra “soak up ability” and leave to stand for at least 30 minutes before baking.

I love my bread and butter pudding served with extra double cream but of course you could have it with ice cream, custard, creme fraiche or simply au naturel. For an added extra try serving with some delicious berries in the summer or stewed fruit in colder months.

Chocolate Chai Bread And Butter Pudding 
Serves 6
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 25g/1oz butter, plus extra for greasing
  2. 8 thin slices bread
  3. 50g/2oz sultanas
  4. 2 tsp cinnamon
  5. 350ml/12fl oz whole milk
  6. 50ml/2fl oz double cream
  7. 2 free-range eggs
  8. 25g/1oz granulated sugar
  9. nutmeg, grated, to taste
  10. 1tsp vanilla extract
  11. Zest of one orange
  12. 1tbsp chocolate chai syrup (I used Henny and Joe's)
Instructions
  1. Grease a 1 litre/2 pint pie dish with butter.
  2. Spread each slice of bread with butter on one side only, then cut into triangles.
  3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
  4. Gently warm the milk, cream, chocolate chai syrup, vanilla and orange zest in a pan over a low heat to scalding point. Don't let it boil.
  5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
  6. Add the warm milk mixture and stir well, then strain the custard into a bowl.
  7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes. (Or longer!)
  8. Preheat the oven to 180C/355F/Gas 4.
  9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown. Serve with some delicious local double cream.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

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