APPLE-CHAI SPICED BREAD PUDDING
Before the recipe is assembled, the milk is infused with spices including cinnamon and cardamom. The flavors of chai, brown sugar, and apples are a winning combination in this delicious bread pudding. Serve with whipped cream and a dash of cinnamon, if desired.
Provided by Wendi Leitzell
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch square baking dish with nonstick cooking spray. Place cubed bread inside of dish and set aside.
- Bring milk, cardamom pods, allspice berries, cinnamon, and nutmeg to a simmer in a saucepan over medium-low heat; simmer for about 5 minutes. Remove from heat and let cool for 15 minutes. Strain milk into a bowl to remove large spices.
- Heat 4 tablespoons butter in a saute pan over medium-high heat. Saute apple in the hot butter until tender, about 5 minutes. Turn off heat and add 1 cup brown sugar, vanilla extract, and caramel extract. Stir until sugar is melted. Pour over bread cubes and toss until evenly distributed.
- Beat eggs and cooled, spiced milk together in a mixing bowl using an electric mixer. Pour over the bread mixture. Allow bread to soak up mixture, 10 to 15 minutes, lightly tapping down bread cubes as needed so egg mixture can soak in.
- Sprinkle remaining 1/4 cup brown sugar over the bread pudding. Melt remaining butter in a microwave-safe dish in a microwave, 15 to 30 seconds. Drizzle over brown sugar.
- Bake in the preheated oven until set and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Serve warm or cold.
Nutrition Facts : Calories 420.3 calories, Carbohydrate 64.8 g, Cholesterol 122 mg, Fat 14.2 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7.6 g, Sodium 444.3 mg, Sugar 42 g
CHAI-SPICED BREAD PUDDING
Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic exchanges
SPICED CHAI TEA PUDDING
From Cooking Club of America: "Chai tea, made with black India tea, spices and milk, is so popular today that we combined the flavors to make a silky pudding. This makes a perfect dessert for an Asian- or Indian-style menu."
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
- In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
- Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
- Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
- TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.
CHAI-SPICED BREAD
This is another recipe that I found in a Betty Crocker cookbooklet. The recipe makes a light loaf of bread with a delicious cinnamon glaze. It can be served as a snack or dessert with some fresh fruit, a wedge of cheese and a glass of iced tea (or if you prefer, a cup of hot tea). Note: water can be substituted for the chai tea.
Provided by Dreamgoddess
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
- Combine the sugar and butter in a large bowl.
- With a mixer, beat on medium speed until fluffy.
- Add in eggs, tea, milk and vanilla.
- Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
- Add in the remaining bread ingredients.
- Mix just until moistened and spread in the loaf pan.
- Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes on a wire rack before removing from the pan.
- Cool 30 minutes before glazing.
- To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
- Add additional milk in small amounts until the glaze is spreadable.
- Spread the glaze on the bread and sprinkle with cinnamon.
- Cool for 2 hours before slicing the bread.
- This may be stored at room temperature tightly wrapped for 4 days.
- This may be refrigerated for up to 10 days.
Nutrition Facts : Calories 3019.7, Fat 108.3, SaturatedFat 64, Cholesterol 680.5, Sodium 2738.3, Carbohydrate 470.9, Fiber 7.8, Sugar 270.1, Protein 42.8
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