Chai Bread Pudding

These individually portioned bread pudding servings are ALL flavor, NO fluff! Buttery, sweet and delectable.

INGREDIENTS

3 tablespoons unsalted butter

1/4 cup chopped pecans

Nonstick cooking spray

1 cup half and half

1/4 cup granulated sugar

1 teaspoon Distilled Chai

1 tablespoon maple syrup

1 large egg + 1 large egg yolk

2 1/2 cups sour dough bread cubes

Caramel sauce

INSTRUCTIONS

1. Melt 1 tablespoon of butter in a small pan over medium low heat. Add the pecans and toast until fragrant, about 3 minutes. Transfer nuts to a bowl; set aside.

2. Preheat the oven to 325F. Apply a thin layer of cooking spray to a 6-cup muffin pan.

3. Melt remaining 2 tablespoons of butter in a small pot over medium low heat; set aside.

4. In a large bowl, combine half and half, sugar, Distilled Chai and maple syrup. Whisk in the egg and egg yolk and melted butter. Add the bread cubes, and gently press them to absorb as much of the egg mixture as possible. Let the bread mixture sit at room temperature for 5 minutes.

5. Divide the bread mixture evenly between the 6 muffin cups. Bake the for 20 minutes. Top each bread pudding with an equal amount of pecans and bake for an additional 8-10 minutes.

6. Cool bread puddings in the pan for 10 minutes. Run a knive around the edge of each bread pudding and gently lift each out to a serving platter. To serve, top with a drizzle of caramel sauce.

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Chai Bread Pudding

Yield: 3

Author: Dink Cuisine

Prep time: 10 MinCook time: 33 MinInactive time: 15 MinTotal time: 58 Min

These individually portioned bread pudding servings are ALL flavor, NO fluff! Buttery, sweet and delectable.

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup chopped pecans
• Nonstick cooking spray
• 1 cup half and half
• 1/4 cup granulated sugar
• 1 teaspoon Distilled Chai
• 1 tablespoon maple syrup
• 1 large egg + 1 large egg yolk
• 2 1/2 cups sour dough bread cubes
• Caramel sauce

Instructions

1. Melt 1 tablespoon of butter in a small pan over medium low heat. Add the pecans and toast until fragrant, about 3 minutes. Transfer nuts to a bowl; set aside.
2. Preheat the oven to 325F. Apply a thin layer of cooking spray to a 6-cup muffin pan.
3. Melt remaining 2 tablespoons of butter in a medium bowl; set aside.
4. In a large bowl, combine half and half, sugar, Distilled Chai and maple syrup. Whisk in the egg and egg yolk and melted butter. Add the bread cubes, and gently press them to absorb as much of the egg mixture as possible. Let the bread mixture sit at room temperature for 5 minutes.
5. Divide the bread mixture evenly between the 6 muffin cups. Bake the for 20 minutes. Top each bread pudding with an equal amount of pecans and bake for an additional 8-10 minutes.
6. Cool bread puddings in the pan for 10 minutes. Run a knive around the edge of each bread pudding and gently lift each out to a serving platter. To serve, top with a drizzle of caramel sauce.