Okay, confession: I’m obsessed with chai. Like, proper masala chai with all the spices. One day I was testing a new chai blend in the kitchen, drinking way too much of it, and thought… what if I turned this into something I could eat?
Bread pudding was the obvious answer because it’s basically a blank canvas that soaks up whatever you throw at it. So I swapped the usual milk for coconut milk (because coconut + chai is a match made in heaven), poured in the hot spiced chai, added some torn bread, and baked it.
The result? A soft, fragrant pudding that tastes exactly like a cozy chai latte—but in spoonable, custardy form with golden edges. It’s warm, gently spiced, not too sweet, and has this subtle tropical thing going on from the coconut. Basically, my favorite drink turned into dessert without even trying.
Why you’ll love this
- It’s warm and comforting without being heavy, making it easy to enjoy any time of day.
- The chai spices add depth without overpowering, keeping the flavor gentle and familiar.
- Coconut Chai Bread Pudding comes together with simple ingredients and minimal effort.
- The texture is soft and custardy, with just enough structure to feel satisfying.
- It works just as well fresh from the oven or slightly chilled, depending on your mood.
Coconut Chai Bread Pudding
Ingredients
- 180 g day-old bread cubed (4 cups or 6–7 slices)
- 480 ml coconut milk
- 2 large eggs
- 50 g sugar 4 tbsp
- 5 g chai spice blend 1 teaspoon (or a mix of cinnamon, cardamom, and ginger)
- 5 ml vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C / 350°F.
- In a bowl, whisk coconut milk, eggs, sugar, chai spice, vanilla, and salt.
- Add bread cubes and let soak 10 min.
- Transfer to a greased baking dish and bake 25–30 min until golden.
- Serve warm, with a drizzle of honey or cream if you like.
Notes
- You can use any slightly stale bread, including brioche, white sandwich bread, or even leftover buns.
- Full-fat coconut milk gives the best texture, but light coconut milk will also work if you prefer something lighter.
- If you don’t have a chai spice blend, mix cinnamon, cardamom, and a pinch of ginger instead.
- Let the bread soak for a few minutes before baking so it absorbs the custard evenly.
- Press the bread gently into the liquid to help it soak without breaking apart.
- Bake until the center is just set; it should still feel soft, not dry.
- You can assemble the pudding a few hours ahead and bake when ready.
- Leftovers keep well in the fridge for up to 2 days.
- Reheat gently in the oven or microwave until just warm.
- Serve warm on its own or with a spoon of coconut cream or yogurt.
- A light drizzle of honey or maple syrup works well if you want extra sweetness.
- Enjoy it warm or chilled, depending on your mood.
- Add chopped dates or raisins for extra sweetness.
- Sprinkle toasted coconut on top before serving for texture.
- Add a pinch of nutmeg for a slightly deeper spice note.
Nutrition
Tips to Make Sure Your Coconut Chai Bread Pudding Turns Out Perfect Every Time
- Use day-old or slightly stale bread. Fresh bread gets soggy fast. If yours is soft, just tear it up and leave it out on the counter for an hour or pop it in a low oven (150°C/300°F) for 5-10 minutes to dry it out a bit.
- Let it soak properly. After pouring the chai-coconut mixture over the bread, press the pieces down gently with a spoon and let it sit for 10-15 minutes. This gives the bread time to drink up all the flavor—no dry spots!
- Don’t skip stirring the custard. Mix the coconut milk and chai really well before pouring so the spices are evenly spread. Nobody wants a bite with zero cardamom and the next one full of cloves.
- Bake in a water bath for extra creaminess. Place your baking dish inside a larger pan with hot water halfway up the sides. It keeps the pudding super soft and prevents rubbery edges. Takes 5 extra minutes to set up, totally worth it.
- Check it early. Start checking at 30 minutes (ovens vary). It’s ready when the center jiggles just a tiny bit—like a cheesecake. A knife should come out clean-ish, not wet.
- Let it rest 10 minutes after baking. This helps it set so you can scoop nice pieces instead of a runny mess. The crispy top stays crispy too!
Common Mistakes to Avoid (so you don’t waste your chai!)
- Using bread that’s too fresh → turns mushy and falls apart. Stale is your friend here.
- Pouring cold chai/milk → the bread won’t absorb it well. Warm chai works way better.
- Over-baking → dry and tough instead of custardy. Rather take it out a minute early than late.
- Skipping the soak time → you’ll get dry bread floating in wet custard. Bleh.
- Adding extra sugar → don’t! The recipe is balanced. More sugar makes it too sweet and hides the chai flavor.
- Using low-fat coconut milk → it gets watery. Go for full-fat canned for that rich, creamy vibe.
Follow these and you’ll pretty much bullet-proof the recipe. It’s forgiving, but these small tweaks make the difference between “nice” and “can’t-stop-eating-it”. Enjoy! 😊
FAQs
Can I make Coconut Chai Bread Pudding ahead of time?
Yes. You can assemble it a few hours ahead and bake when ready, or bake it fully and reheat before serving. It holds its texture well either way.
What kind of bread works best?
Day-old bread works best since it absorbs the custard without turning mushy. Brioche, white sandwich bread, or even leftover milk bread all work well.
Can I make this dairy-free?
Yes. Using coconut milk already keeps it dairy-free. Just make sure the bread you use doesn’t contain butter or milk.
Is Coconut Chai Bread Pudding very sweet?
It’s lightly sweetened. The chai spices and coconut add flavor without making it overly sweet, so it feels balanced rather than dessert-heavy.
Can I serve it warm or cold?
Both work well. Warm gives a softer, comforting texture, while chilled makes it firmer and slightly more custard-like.
How long does it keep?
It keeps well in the fridge for up to 2 days. Reheat gently or enjoy it cold straight from the fridge.
This Coconut Chai Bread Pudding is proof that the best things often happen when you just throw a few things together—no fuss, no fancy technique. It’s literally bread, coconut milk, and chai doing their magic in the oven, and somehow it ends up being the kind of treat that makes you pause and go, “Damn, this is good.” So next time you’ve got a pot of chai on and some bread around, give it a shot 🙂
If you’re drawn to desserts that feel relaxed and homey, you might also enjoy my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Chai Latte Pudding, Rustic German Apple Cake, Rasmalai Pancakes, Ube Cookies, Masala Chocolate Mousse, Pistachio Rose Tiramisu, Mango Cheesecake Jars or Cardamom Crème Brûlée.
They’re all the kind of sweets that work well when you want something delicious but easy to make.
If you give this one a try, I’d love to hear how it turns out. And if Indian and Indian-inspired desserts are your thing, there’s plenty more waiting for you on Beyond Chutney.
Have a question or something to share? Leave a comment below!