Banana Chai Bread Pudding

Subtle spices from the chai enhanced with added aromatic spices and a little bite of banana here and there... leave out the ice cream topping and you've got a nice warm breakfast. (Although I'm pretty sure ice cream for breakfast never killed anyone!)

Ingredients:
6 cups torn stale bread
2 cups milk
1 cup 10% coffee cream
2 chai tea bags
3/4 cup brown sugar
1 tsp vanilla
4 eggs
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cardamon
pinch of salt
1 banana
1-2 tsp butter
icing sugar to dust

9" cast iron skillet

Place the torn bread in a bowl and set aside. I had a variety of bread...white, whole wheat, sesame and raisin.

Pour milk, cream and tea bags into a saucepan. I used dirty chai tea which has added espresso but any chai will do. Heat on the stove, medium heat, then simmer for 15-20 minutes to steep the tea. 
Remove the tea bags then add sugar, vanilla, spices and salt.

Crack eggs into a bowl and whisk together.

While whisking pour 1 cup of the warmed milk in and combine. Add the remaining warmed milk.

Add to the bread and toss to coat.

Grease the cast iron skillet and pour half the bread mixture in. Top with banana slices then spoon the remaining bread on top.

Put a few dabs of butter on top and bake at 375 F for 35-40 minutes.

Dust with icing sugar

Serve warm...plain or with ice cream

Serves 8