Earl grey bread & butter pudding
27th August 2010

Earl grey bread & butter pudding

By Emma Photography by Emma
 

This is the first recipe I have posted in which tea features as an ingredient, and by no means will it be the last.  When last year I posted my recipe for Chai, I also introduced my passion for loose leaf tea.  This passion is such that I see tea having the potential to be enjoyed in more ways than just its traditional form.  Of late I have taken to experimenting with tea in my cooking and thus far the results have been promising.  I have added it to cakes, to hot chocolate (watch this space) and to puddings, as the title of this post suggests.

What makes this recipe so good is that it is quick and easy to make and it results in a deliciously impressive dessert.  Using croissants instead of bread adds to the layered effect and gives it a more chewy texture.  The addition of earl grey tea, dark chocolate and almonds was last minute and has since inspired me to experiment with other flavours too.  These could include Black Doris plum and chocolate, pear and cardamom or banana and caramel to name just a few.  Have fun with it and let us know which combinations have proved the tastiest!

Ingredients

  • --
  • 6 croissants
  • 200ml cream
  • 200ml milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 75g sugar
  • 2 tsp earl grey tea (or 2 earl grey tea bags)
  • 130g dark chocolate, roughly chopped
  • 70g slivered almonds

Method

  • --
  • 1. Preheat the oven to 180ºC on bake and grease and line a loaf tin.
  • 2. Pour the cream and milk into a saucepan and stir in the earl grey tea. Heat the mixture through until not quite simmering and leave at this temperature for about 10 minutes so that the tea can infuse through the mixture.
  • 3. Whisk together the milk (I left the tea leaves in but you could also strain them out if you wanted), sugar and vanilla extract. Then very carefully pour the milk/cream mixture in a thin stream into the egg mixture.
  • 4. Slice the croissants on a shallow angle so that you end up with 4 thick bread-like slices from each croissant. Dip each piece into the cream mixture so that the slices are well soaked through. Line the bottom of the tin with the soaked croissants and then sprinkle over a layer of almonds and chocolate. Continue this with the remaining ingredients (I did 4 layers), reserving some almonds and chocolate to sprinkle over the top layer. If there is any remaining liquid then carefully pour this around the edges of the tin so that it soaks into the layers.
  • 5. Place in the oven and bake for around 40 minutes or until the liquid has set. Remove from the oven, turn out of the tin and slice into thick slices and serve with ice-cream.
       

      COMMENTS

      1. emily

        let me know how it goes, it sounds really tasty!

      2. I’m a huge fan of using surprising ingredients in foods, such as loose tea. In fact, a friend made me an earl grey tea cake for my wedding. It was amazing! The flavor was so delicate and delicious. Looking forward to trying out this recipe. Thanks for posting!

      3. Emma

        Hi Leah!
        Wow, an early grey tea cake for your wedding – that sounds amazing. Thanks for posting and Merry Christmas!
        Emma

      4. Saraid

        Found this recipe and made it last night with my flatmates.
        DELICIOUS.
        Used a little bit more chocolate than the recipe said.
        I think it could be improved by maybe a little bit more of the milk/cream/egg mixture. I like bread and butter pudding with just a bit more liquid. Adding tea is such a brilliant idea.
        Thank you for this recipe, it tasted wonderful.
        Saraid.

      5. Emma

        Thanks for reading Saraid. I bet your flatmates love you for making them dessert!
        Glad you have been experimenting with making the recipe your own!
        Happy cooking!
        Emma

      6. Letesha

        This recipe sounded good. I followed the recipe I didn’t understand #3. It says to whisk milk into milk slowly. And it is never stated when to add sugar. Oh well with all the chocolate don’t think that it matters butshould double chec recipes so they use all ingredients. Cheers.

      7. Emma

        Hi Letesha,
        Thanks for your comment and sorry for the confusion! Once the milk/cream mixture has been removed from the heat, whisk in the sugar and vanilla essence. From there, in a thin stream, whisk this mixture into the egg mixture, very slowly so as not to cook the eggs.
        Happy baking and thanks for reading.
        Emma

      8. Anna

        Wow! I increased it by 50% (the more the merrier, right?) and it’s in the oven now. It smells heavenly! Thank you for sharing :D

      9. Emma

        Hi Anna,
        Thanks for your message – definitely the more the merrier! I hope that you enjoyed the finished product as much as the beautiful smell that it emits from the oven while cooking!
        Happy Cooking!
        Emma

       

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