Masala Chai and Bread Butter Pudding

Eid festivities beckon for culinary delights that seamlessly blend tradition with classic appeal. In crafting this recipe, we've woven the aromatic essence of Masala Chai with the timeless charm of bread pudding, creating a dessert that not only indulges the palate but also encapsulates the essence of celebration itself.

Ingredients:

05 teaspoons of Masala Chai 

03 eggs

¼ cup of sugar

01 teaspoon of cinnamon powder

02 tablespoons of custard powder

02 tablespoons of butter

⅔ cup of milk

03 tablespoons of raisins

Bread slices of choice

Directions:

Begin by infusing the tea leaves in warm milk mixed with butter (consider straining out this mixture after the tea has been fully infused to remove the tea leaves for a smooth batter).

In a separate bowl, combine eggs with sugar and cinnamon powder.

Dissolve custard powder into the milk mixture.

Gradually incorporate the milk mixture into the egg mixture, whisking until well combined.

Arrange bread slices in an oven-proof baking loaf tray, layering them with the luscious egg and milk mixture, allowing them to soak up the flavours.

Sprinkle raisins generously over the top, ensuring they're evenly distributed and coated in the delicious egg mixture.

Bake the pudding in a preheated oven at 160 degrees Celsius for 40 minutes or until the top turns golden brown and delightfully crispy.

Once baked to perfection, slice the pudding and serve it warm, paired with a scoop of creamy vanilla ice cream.