White Chocolate Bread Pudding made with Rose and Vanilla Infused Cream

White Chocolate Bread Pudding Made with Tea Infused Cream

by Maureen on May 5, 2013

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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{ 94 comments… read them below or add one }

The Café Sucre Farine May 5, 2013 at 8:33 pm

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! :)

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Maureen May 5, 2013 at 8:58 pm

Chris, that’s high praise coming from you! Thanks so much for the comment.

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Eva Taylor May 5, 2013 at 10:26 pm

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!

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Maureen May 6, 2013 at 8:14 am

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. :)

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Lorraine @ Not Quite Nigella May 5, 2013 at 10:40 pm

Smell is so important with food isn’t it! And this sounds like it has it all in one-smell, taste and texture! :D And it’s always funny hearing John’s reactions to the food :)
Lorraine @ Not Quite Nigella recently posted..Fish D’Vine Fish Cafe & Rum Bar, Airlie Beach, Queensland

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Eileen May 5, 2013 at 11:39 pm

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 :)

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Maureen May 6, 2013 at 7:44 am

I hadn’t either before last year :)

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Lisa May 5, 2013 at 11:43 pm

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!

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Maureen May 6, 2013 at 8:00 am

I’ve never done an infusion that smelled like that ! It was divine.

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Maureen May 6, 2013 at 8:13 am

If you made this you’d infused it with something wonderful so let me know if you try it :) I’ll be a copycat.

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Glamorous Glutton May 6, 2013 at 12:50 am

Great idea to use the tea, it certainly made me stop and think. Definitely a recipe for Mr Glam it has all his favourite things in it. GG

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Maureen May 6, 2013 at 8:05 am

Let me know if you try it. Maybe you’ll infuse the cream with something I can’t resist. :)

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john@kitchenriffs May 6, 2013 at 1:59 am

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

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Maureen May 6, 2013 at 8:26 am

I’ll be honest I hadn’t either and still woudln’t have done it without the cookbook from the PR company :)

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Hannah May 6, 2013 at 2:42 am

Oh my gosh, raspberries and white chocolate and tea and dessert! So much goodness :)

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Maureen May 6, 2013 at 8:12 am

It was very very good :)

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foodwanderings May 6, 2013 at 5:16 am

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…:)

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Maureen May 6, 2013 at 8:12 am

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.

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Choc Chip Uru May 6, 2013 at 7:13 am

This pudding sounds like it has everything one could want in dessert :)
Yum!

Cheers
Choc Chip Uru

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Maureen May 6, 2013 at 8:10 am

Come up for some anytime :)

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Jen @ Savory Simple May 6, 2013 at 7:32 am

I’m really intrigued by the tea infused cream. What a brilliant idea!

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Maureen May 6, 2013 at 8:10 am

I wasn’t the first to infuse cream with tea but the flavor of this tea was so beautiful that I couldn’t resist.

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Gomo | cHow Divine May 6, 2013 at 7:35 am

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. :-)

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Maureen May 6, 2013 at 8:08 am

Thanks so much for visiting and leaving a comment. It means a lot to me. This dessert was really good. :)

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yummychunklet May 6, 2013 at 8:45 am

Ooh, delicious looking bread pudding! I love the sound of that tea-infused cream.

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Maureen May 6, 2013 at 9:27 am

I’d never tried it before but I’m definitely going to do this again. Thanks so much for coming by!

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Fran@ G'day Souffle' May 6, 2013 at 9:43 am

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!

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Maureen May 6, 2013 at 9:48 am

LOL John saw the photo and said, “Okay maybe I was wrong about the teapot but NOT that koala one!”

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Claire @ Claire K Creations May 6, 2013 at 10:09 am

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!

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Maureen May 6, 2013 at 11:14 am

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?”

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A_Boleyn May 6, 2013 at 10:11 am

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.

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Maureen May 6, 2013 at 11:13 am

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. :)

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Nancy May 6, 2013 at 10:25 am

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.

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Maureen May 6, 2013 at 11:12 am

Thank you, Nancy!

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Denise Browning@From Brazil To You May 6, 2013 at 10:26 am

Maureen: This is my type of dessert: delish and very comforting…I wish I was in Australia so I could sit at your table and chat with you while eating this wonderful white chocolate bread pudding.

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Maureen May 6, 2013 at 11:12 am

I’d really enjoy that, Denise!

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Roberta May 6, 2013 at 11:54 am

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

Looks and sounds divine!

I think you have a winner here, Maureen.

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Kim Beaulieu May 6, 2013 at 1:19 pm

This is absolutely divine Maureen. I swear I can almost smell it. I need to try this.

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JanetFCTC May 6, 2013 at 2:49 pm

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

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Maureen May 6, 2013 at 3:37 pm

Hi Janet, I was just looking at your pear and cristalized ginger quick bread and maybe we should just swap :) I love it.

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Hotly Spiced May 6, 2013 at 4:59 pm

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

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Maureen May 6, 2013 at 5:43 pm

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. :)

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Mimi May 6, 2013 at 5:17 pm

This looks so so good!

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Maureen May 6, 2013 at 5:42 pm

Thanks Mimi, and I appreciate the visit and the comment!

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Helene Dsouza I Masala Herb May 6, 2013 at 7:17 pm

lol John’s approval says it all! ^.^
We love bread pudding during the rainy season, its so comforting. Maybe I might be able to get this tea brand here. I ll surely check it out! =)

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Maureen May 6, 2013 at 8:19 pm

Let me know if you can because it’s divine to smell :) and not at all overpowering like rose water

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Mary Frances May 6, 2013 at 9:20 pm

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.

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Mary Frances May 6, 2013 at 9:22 pm

P.S. Good luck with the contest!!

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Maureen May 7, 2013 at 9:56 pm

Thank you very much :)

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Judy @Savoring Today May 6, 2013 at 11:00 pm

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. :)

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Maureen May 7, 2013 at 9:56 pm

I’d love to lose some weight but not with a dessert like that! :)

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Gourmet Getaways May 6, 2013 at 11:10 pm

I love bread and butter puddling and this a great use of the rose and vanilla tea!! I will have to try it. I used that tea in my Dilmah challenge last year :)
Gourmet Getaways recently posted..Chinatown Night Markets in Singapore

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Maureen May 7, 2013 at 9:56 pm

This is the first time I’ve ever done anything like this re: Dilmah. So what did you make?

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Lisa the Gourmet Wog May 6, 2013 at 11:40 pm

I love the idea of infusing tea in cream! Very creative indeed. Thanks for the recipe
Lisa the Gourmet Wog recently posted..Spinach and Cheese Boreg Muffins‏

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Maureen May 7, 2013 at 9:55 pm

Thanks Lisa !

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A Canadian Foodie May 7, 2013 at 12:52 am

What a creative dessert idea – and I love rose flavoured sweets… but, I also DO love bread puddings… the less dense and more custardy ones.
YUM!
:)
Valerie
A Canadian Foodie recently posted..Cheesepalooza Challenge Ten: Washed Rind Cheese (The “Stinkers”)

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Maureen May 7, 2013 at 9:55 pm

Yes me too. I don’t enjoy the ones that have been crammed full of bread leaving no room for custard. :)

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Katherines Corner May 7, 2013 at 1:09 am

let me put some tea on, this will be perfect xo

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Maureen May 7, 2013 at 9:54 pm

Promise??

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ChgoJohn May 7, 2013 at 1:16 am

How very creative of you, Maureen! This aroma of your bread pudding and that cream must be irresistible together. yum!
ChgoJohn recently posted..You Say Frittatas and I Say Frittate

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Maureen May 7, 2013 at 9:54 pm

it was an outstanding dessert

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Jerry | Simply Good Eating May 7, 2013 at 1:58 am

Brilliant idea Maureen with infusing the tea flavor into the cream making this white chocolate bread pudding. I look forward to making this soon. Thanks so much for sharing this great recipe :)
Jerry | Simply Good Eating recently posted..Pastelitos de guayaba (Guava & Cheese Pastry)

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Maureen May 7, 2013 at 9:54 pm

I hope you let me know if you try it :)

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Laura (Tutti Dolci) May 7, 2013 at 2:33 am

Such a tempting bread pudding, I love the tea infused cream!

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Maureen May 7, 2013 at 9:54 pm

It was creamy, sweet and smelled very subtly of rose buds and vanilla.

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The Squishy Monster May 7, 2013 at 4:13 am

I love that you talk to your food..me too! Love the look of your pudding, and that tea-infused cream just sets it off!!

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Maureen May 7, 2013 at 9:53 pm

LOL I talk to a lot of things. :)

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Suzanne Perazzini May 7, 2013 at 9:54 am

Bread pudding has come a long way since my childhood when it came in one form and that was that. This would classify as a gourmet bread and butter pudding.
Suzanne Perazzini recently posted..Kiwifruit Custard Tarts – gluten-free & low FODMAP

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Maureen May 7, 2013 at 9:52 pm

We didn’t do bread pudding when I was a kid but I really like it if it’s not too bready. I like a lot of creamy custard.

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ashley - baker by nature May 7, 2013 at 11:41 am

Maureen, I swear everything you make looks so dang gorgeous! I just want to gobble this pudding right up!

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Maureen May 7, 2013 at 9:51 pm

if you come over, I’ll make it again :)

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Judit + Corina @WineDineDaily May 7, 2013 at 12:03 pm

Hello Maureen, another gorgeous dessert from your kitchen! Love the idea with the tea infused cream.
Cheers :)

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Maureen May 7, 2013 at 9:51 pm

Thank you so much. The tea smells wonderful! Imagine putting your nose into a vanilla scented rose.

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Juliana May 7, 2013 at 12:53 pm

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 :)

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Maureen May 7, 2013 at 9:50 pm

Thanks, Juliana, it was delicious!

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Kari @ bite-sized thoughts May 7, 2013 at 7:38 pm

I really love this idea Maureen. Such a great way to take a classic dish and give it a new twist!
Kari @ bite-sized thoughts recently posted..Energy-packed pumpkin cookies – vegan and gluten free

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tania@mykitchenstories.com.au May 7, 2013 at 7:55 pm

Oh how sweet. I am so glad he liked it. I had intentions of doing a recipe and it just didnt happen. Good luck I hope you win, what great flavour combinations

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A Cajun Down Under May 7, 2013 at 9:23 pm

Looks divine! I love bread pudding especially slathered a buttery bourbon sauce. Love your take on this classic, and can’t wait to try it. Best of luck in the contest!
A Cajun Down Under recently posted..Personal Stylists Are For Suburban Housewives Too!

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Maureen May 7, 2013 at 10:41 pm

a buttery bourbon sauce??? from Bourbon Street perhaps? LOL Thanks heaps!

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Nusrat Azim May 7, 2013 at 10:18 pm

That bread pudding looks soooooo va-va-voom, soooo erotic ! I’m sure tasting it would be goddamn orgasmic :) :D

Hugs and love.

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Maureen May 7, 2013 at 10:41 pm

It definitely was :)

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Claire @ Simply Sweet Justice May 8, 2013 at 1:13 am

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!

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Maureen May 8, 2013 at 8:50 pm

cool Claire.. if you try it, let me know what you infuse the cream with

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Barbara @ Barbara Bakes May 8, 2013 at 1:59 pm

Good luck with the contest! It looks like a winner to me.

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Maureen May 8, 2013 at 8:40 pm

Thanks Barbara, I had no intention of winning. I just wanted one good enough to enter :)

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Gisele aka LA2LAChef May 9, 2013 at 10:26 am

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.

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Maureen May 9, 2013 at 11:25 am

That sounds brilliant!! I’m going to try that one!

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Maureen June 15, 2013 at 10:38 pm

Oh Gisele that creme brûlée sounds wonderful. I. want. :)

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mjskit May 9, 2013 at 12:31 pm

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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Maureen May 9, 2013 at 2:17 pm

You should try this one :)

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Maureen June 15, 2013 at 10:37 pm

Thanks MJ. I’ve eaten enough of this to need larger clothes :)

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Minnie@thelady8home May 31, 2013 at 12:29 pm

Wow!! I missed this one. What a great looking pudding….rose petals, vanilla, tea…what a unique combo, that too infused in cream….deliciousness personified!!!
Minnie@thelady8home recently posted..Kerala Style Seer Fish curry for Contest X-treme – a guest post

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Maureen May 31, 2013 at 5:48 pm

The tea was rose petals and vanilla. NOTHING smells as lovely as poking my nose in that box of tea the first time. :)

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Winnie July 7, 2013 at 5:50 pm

Very unique and delicious looking pudding!
I must say that I’d loooooooove to taste it :)

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