Earl Grey Bread Pudding Recipes

Steps:

• Bring almond milk to a boil in a saucepan; add tea bag. Remove saucepan from heat and allow tea to steep, about 5 minutes. Remove and discard tea bag.
• Mix chia seeds, vanilla extract, and brown sugar together in a bowl; stir into the almond milk mixture. Pour almond milk mixture into small bowls and top each with maple syrup. Cover and refrigerate until set, 8 hours to overnight.

Steps:

• Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool.
• Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage.
• Remove loaf from the machine after the cycle is done, about 3 hours.

Steps:

• Place the milk, salt and tea bags in a small pot. Bring to a simmer, then remove from the heat and steep for at least 30 minutes.
• Bloom the gelatin in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea bags and discard; add the gelatin to the milk, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate, and stir until completely melted. Cool to room temperature.
• Using an electric hand mixer, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding into desired serving container and chill to set, at least 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Steps:

• Steep 8 tea bags of Earl Grey tea in 5 cups of whole milk. Let tea mixture cool to room temperature (even better if over night). Set the tea bags aside.
• In a large bowl, mix the granulated sugar and 5 eggs. Blend until fully incorporated almost until achieving soft peaks. Add a pinch of salt and empty the loose leaf tea from the tea bags into the mixture. Blend until fully incorporated and add milk mixture.
• In a large pan, roughly tear the fresh sweet bread into large chunks and pour mixture over bread. Mix or fluff bread until it is completely coated in the milk mixture. Cover with tin foil.
• Preheat the oven to 350°F and bake for 90 minutes.
• Remove the mixture from the oven and let stand for 2 hours. Refrigerate over night.
• Mix cold bread pudding - leaving in large chunks. Scoop and serve!