Chai Bread Pudding With Frothy Ginger Creme

1. 1

   Add ginger to milk in small sauce pan. Bruise ginger with a wooden spoon.

2. 2

   Heat milk over medium heat while stirring until steamy and just starting to bubble. Remove from heat.

3. 3

   In another bowl whisk together egg yolks and sugar.

4. 4

   Very slowly add a stream of hot milk into yolk/sugar mixture. Add about 1/3 of milk.

5. 5

   Add back the egg mixture to the milk left in the sauce pan and whisk vigorously over medium heat until mixture starts to thicken, about 3-5 minutes. The vigorous whisking introduces the froth.

6. 6

   Remove from heat when slightly thickened and frothy.

7. 7

   Slice pudding and serve with ginger creme.

8. 8

   Pour milk into saucepan over medium heat.

9. 9

   Crush cardamom pods, peppercorns, and cloves. I used the bottom of a heavy metal measuring cup. Add to milk. Add tea bag (w/o string) to pot.

10. 10

    Heat milk while stirring until it barely boils. Turn off heat and let milk steep, stirring occasionally to prevent skin from forming.

11. 11

    Butter 2 quart baking dish. (Mine says 1.6 L, actually).

12. 12

    Butter each slice of bread and layer in pan with butter side up, sprinkling almonds in amongst the slices. Set aside.

13. 13

    In a medium bowl, whisk together eggs, sugar, and cream. Pour cooled infused milk mixture into egg mixture through a strainer while whisking.

14. 14

    Pour over bread mixture. Press bread down to make sure it soaks up chai mixture. Do this a few times.

15. 15

    Sprinkle more almonds on top. Also sprinkle the top generously with brown sugar.

16. 16

    Put into 375 degree oven in large pan. Add boiling water to pan about 1/4 to 1/3 of the way up.

17. 17

    Bake for 45 minutes. The top should be crusty and golden, the middle should be slightly firm.

18. 18

    Carefully remove from oven and let cool while you make the creme.

* Per serving · 4 servings · Values may vary.