Vanilla Caramel Bread Pudding
14 or Bigelow® Vanilla
Caramel or Bigelow® Eggnogg'n Tea
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of challah bread
Vanilla Caramel Sauce:
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserved tea infused milk
Yield: Serves 12 - Prep Time: 30 minutes - Cook Time: 40
Preheat oven to 350ºF (180ºC).
Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg'n) and raisins; remove from heat
and let steep fo 5 minutes. Remove tea bags, squeezing out all
excess milk/tea. Strain tea infused milk; reserve raisins. Measure
out 2 cups (500mL) and set aside the remaining tea infused milk for
In food processor, combine butter and sugar until well blended; add
eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla.
Continue processing until well blended.
Lightly butter a 9" x 13" baking dish. Break up the bread into 1"
cubes and layer in pan. Scatter the raisins over the top. Pour
tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently
press down on the bread to make sure it is covered by the
Cover with foil and bake for 35-40 minutes. Remove foil and bake
for additional 10 minutes to brown top. The pudding is ready when
the custard is set, but still soft.
Make the Vanilla Caramel Sauce while bread pudding is baking, by
melting butter over medium heat in a saucepan. Add powdered sugar
to the melted butter and whisk to blend. Add reserved Vanilla
Caramel or Eggnogg'n infused milk to taste.
Pour sauce over the baked bread pudding and allow to soak in 2-3
minutes. Serve warm.
Nutritional Information Per Serving: 6 1/2 Ounces (185g)
Total Fat: 17.8g
Saturated Fat: 10.4g
Unsaturated Fat: 3.4g
Trans Fat: 0g
Dietary Fiber: 1.7g