Thai
Tea Bread Pudding
serves 4 to 6
from our March 10, 2012 cooking with "Chef Alfie" Thai fish Panang Seminar
Tea
- 3
C water
- 2 T Thai tea (black tea)
Method: follow package instructions for brewing or combine
water and tea bring to boil. Lower heat to simmer for 10 to 15 minutes, strain
set aside for later use. Preheat oven convention to 350 degrees Fahrenheit or
convection to 325 degrees Fahrenheit.
- 1 Buttered bread or baking pan, should be 1 to 2 inches deep and 8x8 to 12x12
- 1
standard size French baguette cut or tear into 1 inch square pieces
- 5
slices wheat bread cut or tear into 1 inch square pieces
- 1
T ground cinnamon
- 1
tsp ground cloves
- 4
oz raw sugar
- 1
C condensed milk
- 1
C coconut milk
- 2
T vanilla extract
- 2
whole eggs (large)
- 1
C brewed Thai tea cooled to room temperature
- 4 oz melted unsalted butter
Method: Place spices, sugar, eggs and all liquids into
mixing bowl whip with wire whip vigorously until evenly mixed. Add bread to same
bowl and mix together with rubber spatula or by hand allow bread to become
soaked and absorb liquid. Place mixture in buttered bread pan, place pan in
preheated oven for 20 to 25 minutes.
Sauce
·
1 C Thai tea
·
2oz raw sugar
·
1 oz corn starch slurry
Method: Combine tea and sugar
bring to boil add corn starch slurry while whisking vigorously with wire whip. Lower heat simmer for 5 to 8
minutes strain through fine mesh strainer. Serve immediately or chill and
reheat for later use.
