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I've always had a soft spot for bread pudding. Its humble origins, born from the need to use up stale bread, speak to a resourcefulness that resonates deeply with me. But, lets be honest, sometimes it can feel a bit…dated. So, how about a little upgrade? Infusing it with Earl Grey tea not only breathes new life into this classic dessert, but also elevates it to a level of aromatic sophistication that's perfect for a cozy brunch or a refined after-dinner treat. One time I was making this for my family and accidently added too much tea, which made the flavour so amazing. I was shocked! Make sure not to make the same ‘mistake’.
This recipe is more than just a delicious dessert; it’s a statement. It’s a conscious effort to minimize food waste while maximizing flavor. Think about all those bread crusts and leftover slices that often find their way into the trash. Now, imagine them transformed into a fragrant, custardy delight. It’s a small change, but it’s a change that can make a big difference. And, frankly, it feels good to create something amazing from something that might otherwise be discarded. Plus, who doesn't love the idea of a zero-waste treat that tastes incredible?
Let's be real, finding ways to use leftovers in the kitchen can feel like a chore. But I find that when it tastes this good, it's more of a joy, you know? And you have to admit, serving up a dish that’s both delicious and eco-conscious is a pretty cool feeling. So, grab that loaf of bread that's seen better days, steep some Earl Grey, and let's get baking! I promise, this bread pudding will change the way you look at leftovers forever! There are some mistakes I have made in the past, and I would love to share them with you today.
Required Equipments
- 9x13 inch baking dish
- Saucepan
- Whisk
- Mixing Bowls
- Measuring Cups and Spoons
Bread Pudding with Earl Grey Tea: Modern Zero Waste: Frequently Asked Questions
Bread Pudding with Earl Grey Tea: Modern Zero Waste
Transform stale bread into a comforting Bread Pudding infused with the aromatic flavors of Earl Grey tea, a delightfully modern zero-waste dessert. This recipe offers a creative way to reduce food waste, turning everyday ingredients into an extraordinary culinary experience.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This ensures the pudding doesn't stick and browns evenly. This step is important, trust me. Nobody wants to try and eat rock solid bread pudding.
- Cut about 8 cups of bread (stale is best) into 1-inch cubes. A mix of bread types works great – think challah, brioche, or even a sourdough with some crust. If the bread isn't already stale, you can cube it and leave it out overnight to dry out slightly. I usually just leave it overnight on the counter.
- In a saucepan, heat 3 cups of milk (any kind works – dairy or non-dairy) along with 1 cup of heavy cream (or coconut cream for a vegan option) until it's just simmering. Don't let it boil!
- Add 4 Earl Grey tea bags to the hot milk mixture. Let it steep for about 10 minutes, stirring occasionally to infuse the milk with that lovely Earl Grey flavor. The longer it steeps, the stronger the flavor will be. I like strong tea, so I always do the longest time possible.
- Remove the tea bags, squeezing out any excess liquid back into the saucepan. Discard the tea bags – or better yet, compost them! Now add 1 cup of granulated sugar and 1 teaspoon of vanilla extract to the infused milk. Stir until the sugar is dissolved.
- In a separate bowl, whisk together 4 large eggs (or flax eggs for a vegan alternative) until they're light and frothy. Slowly drizzle the warm milk mixture into the eggs, whisking constantly to temper the eggs and prevent them from cooking. Tempering the eggs is important so they don't scramble into pieces in the oven.
- Pour the custard mixture over the bread cubes in the prepared baking dish. Gently press down on the bread to ensure it's all submerged in the liquid. Let it sit for about 30 minutes to allow the bread to soak up the custard. Sometimes, I will even let the bread and custard mixture sit overnight.
- Sprinkle the top of the bread pudding with a little bit of coarse sugar (optional, but adds a nice crunch).
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out relatively clean.
- Let the bread pudding cool slightly before serving. It's delicious warm or at room temperature. I find that the flavour is best when the pudding is served warm.
- Drizzle with a simple glaze made from powdered sugar and a little bit of the leftover Earl Grey tea (if you have any), or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
📝 Notes
- For a richer flavor, use brioche or challah bread.
- Feel free to add dried fruits or chocolate chips to the bread pudding.
- If you don't have Earl Grey tea, you can use another flavored black tea.
🍎 Nutrition
Calories: 350 kcal
Protein: 8 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 150 mg
