White Chocolate Bread Pudding Made with Tea Infused Cream

A month or so ago I received a high tea cookbook from the PR company for Dilmah Tea. Along with the book came an invitation to submit a recipe for their contest. The contest is for recipes where Dilmah tea is used in some way, either a recipe or a pairing.

I flipped through the book and everything looked so beautiful and there were exquisite dishes incorporating tea leaves, tea or infusions.  Nothing popped into my head until I made a loaf of brioche bread last week.

A year or so ago I was at the weekly cooking class that I go to in order to chat with other food loving women (usually all women) every Friday morning and one day my friend Iris who teaches the classes did a white chocolate bread pudding with raspberries.  I wondered, could I infuse tea in the cream before making the custard?

Well, the answer is yes.  Yes, indeed you can.

white chocolate bread pudding

Dilmah has a rose petal and vanilla tea that has the most beautiful aroma I’ve smelled.  I was almost like Pepe LePew following a scent.  I knew from the first whiff that I was going to give it a try.

I heated the cream to just under boiling 90C (194F) and popped two tea bags in the cream and set it aside to cool.  When it was at room temperature I squeezed out the tea bags and used the cream as you’d normally do when making custard.

Can I say again, how wonderful this smelled?  Still, smelling and tasting were two different things and it needed to “taste” tea in order for it to be considered by the contest.

After slicing and buttering the brioche and placing it in a buttered pan, I poured over the white chocolate custard and tumbled in some frozen raspberries.  I figured raspberries being red might go well with the rose petal theme.  Plus, I love raspberries.

As I slid it into the oven and poured water halfway up the side of the dish I thought, “Please work.”  I did this because I had NO plan B for my entry.

50 minutes later I checked the oven and it was nearly done – and lightly golden brown when I took it out of the oven.  When it had cooled, I took a photo of it and then plated and photographed a dish of it.  THEN I called John down and said, “Take a bite and tell me what you taste?”

“Hmmm, vanilla and something else – sort of rosy,” he said.

I kissed him and said he was really good!  Then I explained why I asked.  At first I didn’t notice but he kept eating as we were talking.  John usually doesn’t like desserts and he has always said he hated bread pudding, so why was he still eating?

“This is really good, Maureen.  I don’t like bread pudding and I can’t put it down.”

So, I think I’ll submit it.

5.0 from 8 reviews
White Chocolate Bread Pudding Made with Tea Infused Cream
 
Prep time
Cook time
Total time
 
This is a winner of a dessert. The rose petal and vanilla come through but not overpowering at all.
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 8
Ingredients
  • 2 bags Dilmah Rose with Vanilla Exceptional Tea (or your favourite flavour)
  • 200 grams white chocolate
  • 1½ cups (375 mls) cream
  • 3 eggs
  • ¼ cup caster/superfine sugar
  • 2 tsp vanilla extract
  • 1 loaf brioche bread cut into slices (my dish didn't hold a whole loaf)
  • 50 (3½ tbs) grams softened butter
  • 100 grams (3/4 cup) fresh (or frozen) raspberries (I used frozen)
  • 1 tbs demerara or raw sugar
  • Icing sugar for dusting
Instructions
  1. Hours before or overnight, bring cream to nearly boiling and place the two tea bags in the cream. Set aside to cool. When cool squeeze the bags and toss. Use or store the cream until needed.
  2. Preheat oven to 160°C/320F
  3. Grease ovenproof dish with butter
  4. Heat chocolate and cream over low heat, stirring until melted and smooth
  5. In a separate bowl, whisk the eggs, sugar and vanilla until well combined.
  6. Spread bread with softened butter and place in casserole dish
  7. Combine egg mixture and chocolate mixture and pour over bread
  8. Add raspberries on top
  9. Sprinkle with demerara (or raw) sugar
  10. Let stand for ten minutes for the bread to soak up the custard
  11. Place in the oven in a water bath halfway up the side of the casserole dish and bake for 50-60 minutes until golden brown and just set
  12. Dust with icing sugar before serving warm

 

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Comments

  1. says

    Maureen, I’m glad someone else talks to their food :) This looks amazing and I love the idea of infusing the cream with delicious tea flavor. I would say the old saying “the proof is in the pudding” was verified by your taste-testing hubby! I declare you the winner in advance! :)

  2. says

    Now that is very clever Maureen, and quite beautiful too; I wish you the best of luck in the contest (not that you need it!). I can certainly see how tea can be an incredible flavour in a recipe, I may have to try it with chai tea and panettone. My MIL adored bread pudding!

    • says

      Oh I don’t think I’ll do anything in the contest. I just wanted to thank them for the cookbook and hope that the PR company wants to work with me. I do one gimme. :)

  3. says

    Maureen, Can you believe that I’ve never made bread pudding before. It looks so delicious. So glad it’s convinced John that not all bread pudding is bad :)

  4. says

    This bread pudding looks wonderful, Maureen. I love infusions in cream or milk for puddings, ice creams, pastry creams custards etc, and I think your infusion of the rose vanilla tea along with with the white chocolate, is brilliant. It looks beautiful too!

  5. says

    Definitely sounds like a winner! I’ve not done much with tea infusions, but I really like the idea (and we drink tea every morning, so we have plenty available). This looks excellent. Plus it’s a good story. Thanks.
    john@kitchenriffs recently posted..Walnut Roll Cake

  6. says

    Maureen, I gasped at this bread pudding. So inviting! Believe it or not but I am awful at making one, I confess! :) Oh how I wish to have a slice of yours w/tea now. BTW a touch of brilliance there with the tea infused…:)

    • says

      I was too until I realized I wasn’t letting it sit long enough before baking. My first ones were pretty crap. John wouldn’t eat it. LOL This time I used less bread, more custard and let it sit 20 minutes before baking.

  7. says

    I don’t have bread pudding often. But when I do, I always enjoy and savor the experience. I love your use of tea. I’m sure the subtle taste of tea is wonderful in this bread pudding. This looks absolutely delicious. :-)

  8. says

    Maureen, I was also trying to think of various ways to use tea in recipes. I remember seeing recipes for ‘tea-smoked’ fish or meat- using smoked tea leaves. This might give the food an unusual taste. I like the look of your new yellow teapot in the background!
    Fran@ G’day Souffle’ recently posted..Lamb Tian – layers of ecstacy!

  9. says

    Oh our poor husbands. For us it’s not the ‘does my butt look big in this?’ it’s ‘what does this taste/look like.’ They take a look/bite and answer with baited breath.
    I would have given this one a thumbs up too!

    • says

      John has no problem telling me that something “isn’t quite as good as I thought it would be, dear.” lol High praise is, “that’s all right, isn’t it?”

  10. says

    It does sound like a winner, Maureen. I’m not a big fan of rosewater in syrups but I do like rosehip jam so I’m conflicted about the results … I’d like to give it a try though. :)

    I like your plating as well and am curious what the spoonful of ‘stuff’ is sitting on the plate. The angle/aspect is perfect. I’m so jealous.

    • says

      It’s thickened cream. It’s just plain ordinary cream but it’s really thick and we can buy it in the grocery stores here. Since John was going to be my tester I used that because he loves cream. He’d have cream with cream if he could. :)

  11. says

    Loving the teapot Maureen. White chocolate, raspberry, rose and vanilla in one mouthful – what’s not to love about that? Looks divine on the plate too.

  12. says

    Love vanilla! Love anything with vanilla in it!! Even more than chocolate.

    Looks and sounds divine!

    I think you have a winner here, Maureen.

  13. says

    I have a strange love/hate relationship with bread pudding. I tell myself I don’t care that much for it, then I find myself looking up recipes for it and making it, then scarfing it down. It’s like the bad boy I want to leave but can’t. I think that you have added another bread pudding to my list of ones to make. White chocolate and tea? Yep. I’m there.
    JanetFCTC recently posted..Double Ginger Citrus Pear Bread

  14. says

    This does look like a fantastic dessert and especially good for this cooler weather. I hope you do submit the recipe and I’ll look forward to hearing how you get on. John did very well with this dessert – he made all the right noises! xx

    • says

      Thanks, Charlie. I did submit but that’s the end of it. the next step is to do one of those cook-off things and I doubt I’d hold up. :)

  15. says

    What a great idea Maureen!! Like John, I don’t usually like bread pudding either, but this I’ll have to try. Only now I need to find that tea. I’ll check out Harney’s here to see if they have something similar.

  16. says

    I’ll bet the aroma in your kitchen was nearly intoxicating, loveliness floating in the air. Yes, the true test of a recipe is the enthusiasm in which we partake — sounds like you have a winner. :)

  17. says

    Wow, so creative, infusing tea in the cream, I only can imagine how tasty and flavorful this bread pudding is…like that you have raspberry in it. Looks awesome.
    Thanks for the recipe Maureen and have a lovely week :)

  18. says

    I have been waiting for this post ever since I saw the picture! ;) I have never made bread pudding but now think I need to bump bread pudding up on my baking list. I’m a tea drinker, so the tea infused cream sounds divine!

  19. says

    Tea infused creams in desserts are fabulous- Glad you gave it a try.
    When I was in culinary school , we had to create a “high concept” dessert menu, for which I made a Jasmine tea infused creme brulé that I loved. Hmmm.. now that I’m thinking of it, I’ll have to revisit that one sometime soon.

  20. says

    Oh my goodness this looks good! I love the idea of the tea infused cream. I bet the rose scent of the tea really makes this bread pudding something special! Your pictures show what a lovely dish this is.

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