by monkeymom
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my 34 recipes »
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monkeymom's Notes:
Expand2 cups 2% milk Ask a question about this ingredient
6 cardamom pods Ask a question about this ingredient
10 peppercorns Ask a question about this ingredient
2 whole cloves Ask a question about this ingredient
1 tea bag (black tea...I used Earl Grey as that is all my friend had on hand) Ask a question about this ingredient
12 slices sweet french bread, crusts removed (it was a wide loaf, not a slim baguette) Ask a question about this ingredient
3-4 tablespoons butter Ask a question about this ingredient
1/2 cup toasted slivered almonds Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
Pour milk into saucepan over medium heat.
Ask a question about this stepCrush cardamom pods, peppercorns, and cloves. I used the bottom of a heavy metal measuring cup. Add to milk. Add tea bag (w/o string) to pot.
Ask a question about this stepHeat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
Ask a question about this stepButter 2 quart baking dish. (Mine says 1.6 L, actually).
Ask a question about this stepButter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
Ask a question about this stepIn a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
Ask a question about this stepPour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
Ask a question about this stepSprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
Ask a question about this stepPut into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
Ask a question about this stepBake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
Ask a question about this stepCarefully remove from oven and let cool while you make the creme.
Ask a question about this step1 cup whole milk Ask a question about this ingredient
1 slice fresh ginger Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
Ask a question about this stepHeat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
Ask a question about this stepIn another bowl whisk together egg yolks and sugar.
Ask a question about this stepVery slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
Ask a question about this stepAdd back the egg mixture to the milk left in the sauce pan and whisk vigorously over medium heat until mixture starts to thicken, about 3-5 minutes. The vigorous whisking introduces the froth.
Ask a question about this stepRemove from heat when slightly thickened and frothy.
Ask a question about this stepSlice pudding and serve with ginger creme.
Ask a question about this stepThanks Liz! I loved meeting you as well, you still have me giggling. I've been eyeing your cheesecake too!
This looks incredible - Ginger and Chai!
I went through a bread pudding kick last winter. But Chai spices seem so Fall. Will have to try this out soon. Reminds me of another post that I found off of foodgawker for a Chai Cream Pie, perfect for the summer heat. Must try both!
http://sprinkledwithflour.blogspot.com/2010/08/cinnamon-chai-cream-pie-with-hazelnut.html
I agree, I haven't had chai since the winter! Hope it warms you up when the weather gets chilly.
Sounds and looks wonderful! I can almost taste it already, and will definitely be making it!
This is a great use for chai, I bet the flavor of this is amazing!
I love everything about this recipe! Especially that you took a Chai recipe from the blog post last week, and a loaf of bread, over to a friend's house (and encouraged her to join Food52), and then created this together. And I'm glad to hear that the ginger tasted even stronger the next day . . . sounds insanely, but perfectly, delicious!!
Brilliant and yummy sounding.
Thank you Naked Beet. I was excited to see your post of Monkey Muffins on your blog...you know I have to make those!
Love it! Looks so tasty.
Reading this delicious recipe while sipping my Chai. It sounds great! Thanks!
Thanks WinnieAb! I have to say, it was an experiment that was a very pleasant surprise. We had some more yesterday and the ginger had gotten a bit stronger in the creme anglaise, which was even better.
Peter works for food52 and thinks up ways to make the website better.
Thanks for expanding my horizons as well - eager to try this now that fall is truly here...So wonderful to have met you at the potluck and shared so many laughs!