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Masala Chai and Jaggery Bread and Butter Pudding

Masala Chai and Jaggery Bread and Butter Pudding - Nothing says Winter quite like a bone warming, hearty bread and butter pudding. This isn't an everyday dessert but more an occasional treat. Here I have mixed it up little with the spices used in masala chai and used jaggery in place of caster or brown sugar to add some smoky molasses flavour and buttery caramel notes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine british, Indian

Ingredients
  

Masala Chai

  • 400 ml Milk Of your choice. I love Oatly
  • 200 ml Double Cream
  • 100 g Jaggery sliced finely
  • 1 tbsp Indian Tea Leaves Such as Assam or Darjeeling or a Black Teabag
  • 7 Cardamom Pods lightly crushed
  • 1 small Cinnamon Stick
  • 1 inch Ginger grated
  • 1/2 tsp Nutmeg ground
  • 2 Cloves lightly crushed
  • 2 Peppercorns

Other

  • 3 Eggs
  • 5 tbsp Butter Divided
  • 6 slices Bread
  • 2 tbsp Blueberries

Instructions
 

  • Preheat the oven to Gas Mark 3, 165 C.
  • Add all the ingredients for the Masala Chai to to a medium pot. Bring to a gentle simmer and cook over a low heat for 5 minutes. Remove the pan from the heat and set aside to cool for at least 10 minutes. 
  • Butter a large dish and set aside.
  • Make sure the milk is cool and then whisk the eggs and half the butter into the milk. Add Bread to the dish. Set aside for 3 - 4 minutes.
  • Pour into a baking dish. Add Blueberries and poke them below the surface. Add remaining butter over top. Bake for 30 - 40 minutes or until golden on top and the inside is set but retains some wobble.

Notes

Adding the jaggery immediately after the tea has come off the stove, will curdle the milk. To avoid this, I usually wait a minute before stirring it in vigorously.
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