Chai Bread Pudding with Frothy Ginger Creme

• Vegetarian

• Produce

  • 1 slice Ginger, fresh
  • 1 Tea bag

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs, large

• Baking & Spices

  • 6 Cardamom pods
  • 2 Cloves, whole
  • 10 Peppercorns
  • 19 tbsp Sugar

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Bread & Baked Goods

  • 12 slices French bread, sweet

• Dairy

  • 2 cups 2% milk
  • 3 tbsp Butter
  • 1/2 cup Heavy whipping cream
  • 1 cup Whole milk

Found on food52.com

Description

Ingredients

• 1 cup whole milk
• 1 slice fresh ginger
• 2 egg yolks
• 3 tablespoons sugar
• 2 cups 2% milk
• 6 cardamom pods
• 10 peppercorns
• 2 whole cloves
• 1 tea bag (black tea...I used Earl Grey as that is all my friend had on hand)
• 12 slices sweet french bread, crusts removed (it was a wide loaf, not a slim baguette)
• 3-4 tablespoons butter
• 1/2 cup toasted slivered almonds
• 1/2 cup heavy whipping cream
• 2 large eggs
• 1 cup sugar

Directions

• Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.
• Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.
• In another bowl whisk together egg yolks and sugar.
• Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.
• Add 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.
• Remove from heat when slightly thickened and frothy.
• Slice pudding and serve with ginger creme.
• Pour milk into saucepan over medium heat.
• Crush 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.
• Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.
• Butter 2 quart baking dish. (Mine says 1.6 L, actually).
• Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.
• In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.
• Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.
• Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.
• Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.
• Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.
• Carefully remove from oven and let cool while you make the creme.