January means it's cozy season. The holidays are over, the cold has set in, and it's time to snuggle in until Spring.

More importantly, cozy season means cozy desserts. Rich, warm loaves of bread and dreamy custards; decadent, spiced sauces; and of course, to crown them all, the luxuriant taste and smell of vanilla. These are the flavors we all crave come hibernation season, and no dessert better encapsulates them all than that old stand-by favorite, bread pudding.

And, what better way to put it over the top than by pairing it with the coziest of all drinks, tea?

We say none.

In honor of these wintery months then, we present you the ultimate winter dessert: Vanilla Rooibos Chai Bread Pudding. So push up your sweater sleeves, put on those house slippers, and let's get baking.

The best way to start off your bread pudding is by putting your best bread forward (though really, isn't that the best way to start anything? Who doesn't love bread?). For this recipe, we suggest either challah or brioche, because both are sturdy breads that can handle a good soak. You can use whatever bread you have on hand though. Just be careful not to cut your cubes too small or they might fall apart in your batter. One-inch cubes are ideal when possible.

To get started, preheat your oven to 375F, lightly grease your ramekins (or casserole dish, though you'll want to double your recipe if you do that), and steep your Vanilla Rooibos Chai into your milk. If it starts to steam, remove it from heat. Since Rooibos won't burn and get bitter like regular tea, don't worry about over-steeping. You can really just go until it tastes right to you.

Once your tea is steeped, you can put it into the freezer to cool. At this point, you can cube your bread, if you haven't already, or get started on the batter. The main point is just to make sure your tea milk cools long enough to not accidentally cook your eggs when you add it to your batter. When you're ready, whisk together the batter ingredients: eggs, sugar, brown sugar, butter, and strained, cooled milk, making sure to set aside a bit of egg for the sauce.

When your batter is mixed, add your bread and raisins, mixing until the bread has soaked up the batter. Gently transfer the bread into the ramekins and cook for 35-40 minutes or until a knife comes out clean. A little moisture is okay, but it should not have runny egg on it. If your bread starts to brown too much, put some foil over the top.

While it cooks, you can whip up your sauce. Whisk together the rest of your ingredients and then continue to whisk over medium heat until thickened. This will take some time, so keep an eye on it and don't give up!

Once your bread pudding is ready, let it sit for ten minutes before pouring your sauce over the top. Bon appetit!

Vanilla Rooibos Chai Bread Pudding Recipe

I modified this bread pudding recipe to use the cozy spices of Vanilla Rooibos Chai. The decadent pudding is also served with a Vanilla Rooibos Chai sauce to ensure tasty tea goodness in every gooey bite.

Cook time: 50 min
Makes: 4 ramekins

Ingredients

1/2 loaf challah or brioche
6 tsp Vanilla Rooibos Chai
2 eggs
3/4 cups white sugar
1 tbsp brown sugar
3 tbsp. melted butter
2 cups whole milk
1/2 cup golden raisins
5 tbsp brown sugar
1/2 tablespoon flour
Pinch salt

Instructions

Steep tea into milk over medium heat. Remove from heat when it starts to steam or when fully steeped and put in freezer to cool.
Preheat oven to 375F. Lightly grease four 4oz ramekins.

Slice bread into 1in. cubes. Start with about half a loaf and then if you have more space/batter, add more bread if needed.

Remove milk from freezer and strain out the tea. It does not have to be cold, but should not be hot.

Crack first egg. Whisk and then put about half aside. Add the second egg to the other half.

Whisk 1.5 eggs, sugar, 1 tbsp brown sugar, 2 tbsp. butter, and 1.5 c. of tea milk.

Mix in bread and raisins, being gentle so as not to tear the bread.
Bake until browned, about 35-40 minutes, or until a knife comes out mostly clean. A little moisture is okay, but it should not be streaked with egg. Use foil to cover it about halfway through to avoid burning the tops if needed. Let stand for 10 minutes to cool.

Whisk together 4 tbsp brown sugar, flour, 1/2 egg, 1 tbsp. melted butter, remaining milk, and salt to make the sauce.

Heat sauce over medium heat, whisking constantly until thickened, about 10-12 minutes.

Pour over bread pudding.

Tea Chef

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