Thai Tea Bread Pudding Recipe

Place 2 tablespoons of Thai tea leaves or 2 Thai tea bags in a heatproof bowl. Pour 1/2 cup just-boiled water over the leaves/bags, cover, and steep 5 minutes.

Strain the steeped tea into a liquid measuring cup. Add 1 1/2 cups hot water (or additional strained tea if available) to make 2 cups of strong tea. Stir in 2 tablespoons granulated sugar until dissolved. Chill slightly so it is warm-not-hot before combining with eggs (about 10 minutes).

Note: If using prepared Thai tea concentrate, measure 1 1/2 cups of the brewed-strength concentrate and adjust added sugar to taste.

Prepare custard base

Preheat oven to 350°F (175°C). In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm gently over medium heat until small bubbles form at the edge (do not boil), then remove from heat.

In a large bowl, whisk together 3 whole eggs, 1/4 cup sweetened condensed milk, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt until smooth.

Slowly whisk the warmed milk/cream into the egg mixture in a thin stream to temper the eggs, mixing continuously until fully incorporated.

Stir in the 2 cups of prepared Thai tea infusion (from previous section) into the custard mixture until homogeneous. Taste and adjust sweetness with more sugar or condensed milk if desired.

Butter a 9x9-inch (or similarly sized 8x8-inch) baking dish lightly. Place 6 cups cubed day-old brioche or challah evenly into the dish. Scatter 1/2 cup raisins or toasted coconut over the bread if using.

Pour the warm (not hot) tea-custard mixture evenly over the bread, pressing down gently so the bread soaks up liquid. Let sit 15–20 minutes at room temperature to fully absorb; press again halfway through to encourage even saturation.

Cover the dish with foil and place it in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the outside of the baking dish to create a water bath (bain-marie).

Bake in the preheated 350°F oven for 35–40 minutes, or until the custard is set around the edges and slightly jiggly but not liquid in the center. Remove foil for the last 10 minutes to allow the top to set and color slightly if desired.

Carefully remove the baking dish from the water bath and transfer to a cooling rack. Let cool 15–20 minutes; the pudding will continue to set as it cools.

For serving, warm 1/4 cup evaporated milk with 2 tablespoons sweetened condensed milk briefly and drizzle over individual portions for extra creaminess (optional).

Garnish with a light sprinkle of black sesame seeds or toasted coconut flakes and serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 3 days; gently rewarm in a 325°F oven for 10–12 minutes or microwave individual portions.