Mom's Bread Pudding with Chai Creme Anglaise

We just made this last weekend so the pic is hot off the press. The bread pudding is my mom's recipe and I jazzed it up with the Chai Creme Anglaise sauce.

Bread Pudding
3 c. soft bread chunks
2 c. milk
1/4 c. butter
1/2 c. sugar
1/4 t. salt
1 t. cinnamon
1/8 t. nutmeg
2 eggs

Heat oven to 350F. Place bread chunks in 2 qt. casserole dish. Scald milk with butter in a saucepan (scalding is just to the point where the milk steams but doesn't boil). Combine milk/butter mixture with sugar, salt, cinnamon and nutmeg. In a seperate bowl beat eggs lightly. Slowy, add a spoon of the hot milk mixture to the beaten eggs as you continuously whisk. Continue to add a spoon at a time of the hot milk to the eggs until they are combined. Pour this mixture over your bread chunks and combine well. Place the casserole dish in a 9x13 metal cake pan and fill the cake pan with water to a depth of 1 inch. Bake 40 minutes and check. Continue baking in 3 minute intervals until pudding is set to desired doneness.

Chai Creme Anglaise
2 T. sugar
2 egg yolks, lightly beaten
1 c. whole milk
1-2 t. loose chai tea

Combine the sugar and egg yolks in a medium bowl, stirring well with a whisk. Add chai tea to a tea steeper and place steeper in milk. Heat milk with chai in a small heavy saucepan over medium heat to 180F or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place mixture back in the pan; cook over low heat 6 minutes or until mixture coats back of a spoon, stirring constantly with a whisk. Remove from heat and spoon over sliced bread pudding.