Chai Bread Butter Pudding

• raisins↗100g g
• unsalted butter↗100g g

  softened, plus extra for greasing

• white bread↗10 slices of

  prefer stale

• ginger↗30g g

  peeled and finely grated

• green cardamom pods8

  crushed

• cloves↗4
• cinnamon stick↗1
• Assam tea bags2
• whole milk↗300ml ml
• thick cream300ml ml
• eggs↗4

  plus 2 yolks (save the leftover whites in the freezer for another recipe)

• caster sugar↗100g g
• Demerara sugar↗25g g
• almond slices↗25g g
• ice cream or cream

  for serving

Step-by-step instructions

1. 1

   Soak the raisins in a little boiling water until they swell, about 5 min, then drain thoroughly. Meanwhile butter a shallow 20 cm × 30 cm dish and butter the bread on one side. Trim the crusts and cut the bread diagonally in half. Sprinkle most of the raisins on the bottom of the dish and layer the bread crust‑side up, overlapping the slices. Sprinkle the remaining raisins.

2. 2

   Preheat the oven to 180 °C (160 °C with fan / gas 4). Add the ginger, spices and tea to a saucepan, pour in the milk and cream. Bring to a gentle boil, then let steep for 10 min. Strain the mixture into a jug, discard the spices and tea bags. In a bowl whisk four whole eggs and two yolks with the caster sugar, gradually adding the warm milk mixture while whisking continuously.

3. 3

   Slowly pour the custard over the bread, spreading it evenly, and let stand for 20 min so the bread absorbs the mixture. Sprinkle with Demerara sugar and almond flakes. Place the dish in a deep baking pan filled with boiling water so that the water reaches halfway up the sides. Bake for 20‑30 min until the pudding thickens and turns golden. Serve warm with whipped cream or ice‑cream, if desired.