Chai Bread Pudding

Chai Bread Pudding

This bread pudding with a hint of pumpkin and chai will make your day! 

*Original recipe by La Casa de Sweets


Serves 8-10

  • 10 cups of bread, cubed
  • 3 cups pumpkin puree
  • 2 cups milk (regular, almond or soy)
  • 4 eggs
  • 1-1/2 cup brown sugar, divided
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3 teaspoons ground cinnamon
  • 1/4 cup Bhakti Chai concentrate
  • 1/2 teaspoon ground cloves
  • 1 cup chopped pecans

1. Pre-heat your oven to 325 degrees.

2. Line a baking sheet with parchment paper, and transfer the cubed bread pieces to the lined baking sheet.

3. Bake at 325 degrees for 20 minutes, using a spatula to turn the cubes after 10 minutes.

4. While the bread cubes are toasting, prepare the pumpkin custard.

5. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and Bhakti Chai until combined.

6. Once the cubes are toasted, remove from the oven and place in a greased 9×13 baking dish.

7. Pour the pumpkin custard over the bread cubes, and toss with a large spoon to make sure all the bread cubes are covered.

8. Top with the chopped pecans and remaining 1 cup of brown sugar.

9. Bake the bread pudding at 325 degrees for 50-60 minutes, or until the bread pudding is completely set. Let cool slightly before enjoying!


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