Ingredients:

  • 2 cups Whole Milk
  • 6 Chai Tea Bags
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • Pinch of Nutmeg
  • 1 loaf Challah Bread (day-old)
  • 3 large Eggs
  • 1/2 cup Heavy Cream
  • 1/4 cup Apple Sauce (unsweetened)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 2 medium Apples (Granny Smith or Honeycrisp)
  • 1/4 cup Golden Raisins (optional)
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons Unsalted Butter, melted

Instructions:

  1. Heat milk with chai tea bags, sugar, and spices in a saucepan over medium heat. Simmer, then remove from heat and let steep for 15 minutes. Remove tea bags.
  2. Arrange bread cubes in the baking dish.
  3. Whisk eggs, heavy cream, apple sauce, vanilla extract, and salt together in a mixing bowl. Gradually whisk in the chai-infused milk.
  4. Pour the custard mixture evenly over the bread cubes. Gently press down to ensure bread is soaked. Scatter diced apples and raisins over the top. Let sit for 15 minutes.
  5. In a small bowl, combine granulated sugar and cinnamon. Drizzle melted butter evenly over the bread pudding, then sprinkle with the cinnamon sugar mixture.
  6. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and the custard is set.
  7. Let the bread pudding cool slightly before serving.