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.

 Pudding

• 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.