Cast Iron Skillet Chai Tea Bread Pudding Recipe

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Cast Iron Skillet Chai Tea Bread Pudding.jpgOne of my favorite treats in the whole world is a steaming mug of chai tea. Sweet, spicy, warm… it does the soul good. A few weeks ago when I shared my Cast Iron Skillet Chocolate Chip Banana Bread Recipe, Shauna from Satori commented saying that one of her favorite desserts is a chai bread pudding from a restaurant in Calgary.

Let me tell you… she had me at Chai Tea. I decided to experiment with a few different bread pudding recipes and infuse it with Chai Tea. The result turned out delicious. My friend Dee came over to spend the afternoon this past weekend and she gave it two thumbs up and begged me to share the recipe on the blog. 

As part of my Cast Iron Skillet Baking Series I thought I would share this fabulous new recipe with you!

Cast Iron Skillet Chai Tea Bread Pudding Recipe


  • 8 cups of day old french bread cut up into chunks
  • 1 1/2 cups milk
  • 1 1/2 cups half and half
  • 2 tablespoons of good chai tea. We like Organic Saigon Chai from DAVIDsTEA
  • 3/4 cups sugar
  • 4 eggs


  • Pinch of ground cinnamon
  • Pinch of ground ginger
  • Pinch of ground clove
  • Pinch of ground all spice
  • Pinch of ground cardamon
  • Pinch of ground nutmeg
  • Tablespoon of confectioners sugar

Chai Tea Bread Pudding Cubes


  • Cut your day old bread into large chunks. Place in a large bowl.
  • Over medium heat combine your milk, cream and chai tea. Bring to a simmer and reduce heat. Let simmer on low for 30 minutes. 
  • Add sugar and stir until sugar has dissolved. 
  • Pour milk mixture through a mesh sieve to remove chai tea. 
  • Taste and add optional spices.
  • Preheat oven to 350 degrees F.
  • Crack eggs into a bowl and whisk. Very slowly add one cup of the milk mixture into the eggs, whisking constantly so your eggs don’t scramble. Once combined pour egg mixture in with the left over milk mixture. 
  • Pour your milk and egg mixture over your bread crumbs. Toss well coating all pieces of bread in milk, let sit for 5 minutes, toss again and let sit for another 5 minutes.
  • Pour bread and liquid into your cast iron frying pan. Put into oven and bake for 30 minutes or until browned and custard is set. 
  • Sprinkle with confectioners sugar and cinnamon. Serve warm. Refrigerate leftovers. 

If you like this recipe please make sure to check out our other Cast Iron Skillet Recipes:

Cast Iron Skillet Dutch Baby Pancake Recipe.jpg


Cast Iron Skillet Dutch Baby Pancake

Cast Iron Skillet Chocolate Chip Banana Bread Recipe from Sew Creative Blog.jpg

Cast Iron Skillet Chocolate Chip Banana Bread Recipe

Oooey Gooey Caramel Skillet Cinnamon Rolls Recipe from Sew Creative.jpg

Oooey Gooey Caramel Skillet Cinnamon Roll Recipe

Skillet Chocolate Chip Cookie Recipe

Decadent Skillet Chocolate Chip Cookie Recipe

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Tell me… Do you have a cast iron frying pan? Do you use it? What cast iron skillet baking recipe would you like for us to explore next?

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  1. I lost my cast iron skillet in one of our moves and never replaced it. Thanks for the reminder that I need to do so! This looks like a great bread pudding. I have been following you a while, but just noticed that you are going to BlogHer this year and I am too (my first time)! Hope to meet you there!

  2. Sorry if this is a silly question but do you add the tea leaves in loose or do you place a teabag in the milk/cream to steep? Sounds delish!

    1. Hi Amy,

      Not a silly question at all. I buy loose leaf tea so I just throw it in the pot and then strain it out. You could definitely put loose leaves in a tea bag or use chai that is already in a tea bag though.

      Thank you os much for visiting!

      Best Wishes,


    2. Thank you for responding! Will be trying this over memorial day weekend!!