Cranberry Pecan Chai Bread Pudding with Vanilla Chai Cream Sauce
A cozy bread pudding layered with tart cranberries, crunchy pecans, and warm chai spice, baked until golden and served with a silky vanilla chai cream sauce. Perfect for Ontario fall and holiday gatherings.
Equipment
- 1 9*13 Baking Dish
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Tablespoon
- 1 measuring cup
- 1 Small Saucepan
Ingredients
The Bread Pudding
- 8 Cups White Bread Torn or cut into cubes
- 5 Lrg Eggs
- 2 Cups 18% Heavy Cream *Lighter cream or milk works too
- ½ Cup Sugar
- 2 Tbsp Chai Spice
- 2 Cups Whole Frozen Cranberries
- ½ Cup Pecans Halves or pieces
- ½ Cup Butter Melted
Vanilla Chai Cream Sauce
- 1¼ Cups 35% Heavy Cream
- 1 Tbsp Cornstarch
- 2 Tbsp Butter
- ½ Cup Brown Sugar
- 1 Lrg Egg
- 1 Tsp Chai Spice
- 2 Tbsp Vanilla Bean Syrup *Or 1 Tbsp Vanilla Extract
Instructions
Making the Bread Pudding
- Generously butter a 9×13 baking dish. Tear the stale bread into pieces or cut into 1-inch cubes and scatter evenly in the dish.8 Cups White Bread
- In a large bowl, whisk together the eggs, heavy cream, sugar, and chai spice until smooth.5 Lrg Eggs, 2 Cups 18% Heavy Cream, ½ Cup Sugar, 2 Tbsp Chai Spice
- Pour over the bread cubes and gently toss so every piece is coated. Let the mixture rest for 15 minutes to soak.
- Be sure that all the bread is wet and all the egg mixture has soaked into the bread.
- Fold in the cranberries and pecans, distributing them evenly throughout the dish so every serving has a balance of tart and nutty flavor.2 Cups Whole Frozen Cranberries, ½ Cup Pecans
- Melt the butter and drizzle it over the top of the bread pudding.½ Cup Butter
- Place uncovered in a 350°F preheated oven and bake for 40–45 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
Making the Vanilla Chai Sauce
- In a medium saucepan, whisk together the butter and cornstarch.2 Tbsp Butter, 1 Tbsp Cornstarch
- Add the heavy cream and sugar and heat until sugar is dissolved. This thickens relatively quickly so keep stirring to avoid scorching.1¼ Cups 35% Heavy Cream, ½ Cup Brown Sugar
- When mixture has thickened remove from direct heat and stir in chai spice and vanilla bean syrup as well as the egg. Be sure to whisk vigorously so the egg doesn't simply scramble in the sauce.1 Lrg Egg, 1 Tsp Chai Spice, 2 Tbsp Vanilla Bean Syrup
- Cut the bread pudding into squares and serve warm with generous spoonfuls of the vanilla chai cream sauce.
Notes
Amber’s Tips for an Amazing Bread Pudding Experience
Use the right bread. Stale brioche or French bread holds its shape beautifully, soaking up custard without falling apart. If your bread is too fresh, cube it and let it sit out overnight or give it a quick toast in the oven. Let it soak. Don’t rush the custard step. Giving the bread at least 15 minutes to absorb the spiced cream mixture is the difference between a pudding with creamy texture and one with dry spots. Generous buttering matters. When I say butter your 9×13 dish, I mean really butter it. Not only does it keep the pudding from sticking, but it gives the edges that golden, rich flavor that makes people fight for the corners. Balance the add-ins. Distribute the cranberries and pecans evenly so every bite has that tart burst and nutty crunch. Nobody wants a cranberry-heavy corner and a pecan-less scoop. Sauce makes the moment. The vanilla chai cream sauce ties the whole dessert together. Temper the egg carefully to keep it silky smooth — then pour it on generously. Bread pudding without sauce just isn’t the same.Nutrition
Calories: 1281kcalCarbohydrates: 148gProtein: 29gFat: 65gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 148mgSodium: 1265mgPotassium: 510mgFiber: 11gSugar: 44gVitamin A: 1893IUVitamin C: 5mgCalcium: 395mgIron: 9mg
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