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Vanilla Caramel Bread Pudding

What better way to end a cold weather meal than with the warmth of this bread pudding flavored with Bigelow Vanilla Caramel or Eggnogg'n Tea.

40 Minutes
Serves 12


  • 14 or Bigelow® Vanilla Caramel or Bigelow® Eggnogg'n Tea Bags
  • 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


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 sauce. 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 mixture. 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.

May we suggest Earl Grey Tea - Case of 6 boxes - total of 120 teabags to pair with this recipe?
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