Pumpkin Chai Bread Pudding
Fall is the best time to experiment with all things Pumpkin related. However, this pumpkin dessert does not need to stay in hiding until the leaves turn colors. It can be eaten year round. It makes a perfect winter dessert when it is raining cats and dogs. If there is a rare cold summer night then this is the best excuse to fire up the oven.
Have you wondered what a pumpkin spice latte and chai latte tasted like? Then this dessert will answer all of your questions. It features a chai infused custard and pillowy soft brioche bread with notes of pumpkin. My favorite bread to use is the Pumpkin Spice Brioche from Sprouts. This is not sponsored AT ALL. When they had samples I couldn’t stop at just one little cup. I bought two loaves a week later.
Now, I would not be doing this dessert justice if I didn’t talk about the brown butter sauce. We ALL know how much I am brown butter’s biggest fan, so I wanted to see how I could infuse it into this unique dessert. It adds the perfect nutty flavor and with the touch of 100% maple syrup it creates a rich, caramel-like sweetness that takes this dish to the next level.
Don't wait for sweater weather—grab your ingredients and make this now! Let me know how it turns out, and don’t forget to share your creations! 🍂✨
Pumpkin Chai Bread Pudding
Ingredients
- 6-8 slices Stale Pumpkin Brioche Bread, cubed
- 1 and 1/4 cup Oatmilk
- 2 Tbsp Coconut Cream or Non-Dairy Heavy Cream
- 2 eggs + 1 egg yolk
- 1/2 cup Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/2 tsp Nutmeg
- 1/2 tsp Cardamom
- 1/2 tsp Ginger
- 3/4 tsp Salt
- 4-5 Chai Tea Bags
- 1/4 cup of Brown Butter
- 3 tbsp Powdered Sugar
- 2-3 tbsp Oatmiilk
- 1 tbsp Maple Syrup
- 1/4 tsp Salt
Instructions
- Generously butter (2) 12 oz Mini Dutch Ovens
- Slice Brioche Bread in 1 inch cubes and place into dutch ovens. You can squish the bread down to make it more compact.
- Gently heat milk over medium low heat. Whisk in coconut cream until combined or no lumps remain. Add in tea bags and steep for 5-10 minutes.
- Remove tea bags and whisk in spices, salt and vanilla. Let cool slightly.
- Whisk together eggs and egg yolk in medium sized bowl
- Stream 1/2 cup of the warm cream into the egg mixture slowly while whisking continuously.
- Slowly add the remaining cream and brown sugar. Return the custard mixture back to the pot and heat until the custard has thicken slightly.
- Carefully pour the custard mixture into the dutch ovens. Make sure to try to cover as much of the bread cubes with liquid as you can.
- Gently press the bread into the ovens to ensure there is custard filling every nook and cranny.
- Cover the ovens and place in the refrigerator to soak overnight.
- Remove the bread pudding from the fridge 25-30 mins prior to cooking to remove some of the chill.
- Preheat oven to 350 F and fill a medium saucepan 1/2 with water and heat until simmering.
- Place dutch ovens in a roasting pan and carefully pour water until it is at the halfway level on the dutch ovens.
- Cover with foil and bake for 35 mins.
- Carefully remove from oven and roasting pan. Set on a wire rack to cool while making the sauce.
- Remove from the dutch oven and top with warm brown butter sauce.
- Combine, butter, powdered sugar, milk, maple syrup and salt in a small saucepan over low heat.
- Whisk ingredients until sauce starts to bubble and thicken.
- Immediately pour over bread pudding and serve.
Notes
- If you enjoy a strong chai flavor then I recommend using ALL 5 tea bags. I like to squeeze my bags against the sides of the pot while steeping to extract as much flavor as possible.
- It is not necessary to soak the bread pudding overnight, but it is the best way to get the best flavor and texture. If you are pressed on time you can soak for 2-4 hours.