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1
Preheat oven to 350u00b0.
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2
Set cubed bread into a large bowl.
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3
In a medium bowl combine chai concentrate, milk, vanilla bean, cinnamon, sugar, eggs and almonds. Add mixture to bread.
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4
Gently use a large spoon or rubber spatula to press the bread down to coat. Do not mix or stir as that will break up the bread cubes too much. Let sit for 10 minutes.
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5
Spray six 7-ounce ramekins with cooking spray. Spoon bread pudding mixture equally between the 6 ramekins.
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6
Place ramekins into a large roasting pan or baking dish. Carefully fill the pan or dish with water, about halfway up the ramekin. Tent pan or dish with foil.
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7
Carefully place the dish into the oven on the middle rack and bake for 15 minutes. Then remove foil and bake for another 15 minutes or until pudding is mostly set.
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8
Carefully remove pan or dish from oven and remove ramekins from the water bath.
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9
Serve hot or at room temperature as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
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10
Note: this can be made in a medium-sized baking dish instead of individual servings. I baked it in a water bath. Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 25 minutes or until mostly set.
