Memories of Daddy: Bread Pudding with Chai Spice Sauce
If you have read my previous posts, you know that my mother taught me much of what I know about cooking. What you don’t know, is that I had the most fun cooking with my daddy. My dad only cared about flavors. He was not bound by rules of presentation and time and ingredients. This was a man who doused green beans with black pepper and called it cajun.
Yeah, he had some missteps. But he had some hits also. One of the hits that Donald Phillip Pruitt had was his bread pudding. We would make bread pudding on a whim. If we didn’t have raisins, we would throw dried apples into the mix. If walnuts or coconut were available, what the heck, “Let’s see how this is going to taste,” he would say. 🙂
Earlier this week, I had a rough day. I wanted to pick up the phone and call my dad. Yep, sometimes you need someone to tell you to suck it up, the situation isn’t worth your tears, pick your head up, and live to see another day. He passed away in 1994. And yes, I miss him (and my mother) like crazy. Since I couldn’t talk to him, I made bread pudding so I could be close to him.
I bought this lovely loaf of Challah Raisin Bread from Medici. You can use almost whatever you choose. My dad and I would use white bread. You can use wheat, French, and a host of other breads that will work well as a dessert. My dad and I never made sauce to accompany our bread pudding. I figured I would bring the bread pudding into the 21st century. NOTE: If you are not a fan of Chai Tea, exclude the water and replace the tea bags with 2 tablespoons of Pure Vanilla flavor.
Bread Pudding with Challah Raisin Bread
1 loaf of Challah Raisin Bread (approximately 5 cups of bread)(torn in chunks)
2 eggs (lightly beaten)
2 1/2 cups of Milk
1/4 cup of Butter
2 cups of Sugar
1/2 cup of Raisins
1 tablespoon Pure Vanilla
1 teaspoon of Nutmeg
ONEPreheat oven at 350 degrees.
TWOMelt Butter in the Milk over low heat. Allow mixture to cool.
THREEAdd Challah Raisin Bread chunks to large bowl.
FOURPour Milk and Butter mixture over bread chunks. Soak bread chunks for at least 10 minutes.
FIVEAdd the remaining ingredients and stir thoroughly.
SIXPour mixture into a greased 9×13 baking pan or casserole dish.
SEVENBake at 350 degrees for 50 minutes or until top is golden brown.
Chai Spice Sauce
1 cup of Heavy Whipping Cream
1/2 cup Brown Sugar
1/4 cup of Sugar
1/4 cup Butter
2 of your favorite Chai Tea Bags
1/2 cup of Water
1 teaspoon spoon of Corn Starch
ONEHeat water to a boil in the microwave.
TWOAdd the tea bags to the water to extract the Chai flavor. Set aside.
THREECombine remainder of the ingredients in a saucepan.
FOURCook over medium heat for about 10 minutes until the mixture thickens and come to a full boil.
FIVEStir occasionally to ensure the sauce does not burn.
SIXStir in Chai Tea.
SEVENServe over bread pudding.