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5
from 1 vote
Sophisticated Tea and Crumpet Bread Pudding
I had leftover crumpets, amazingly, so bread pudding popped into mind. The result was a simple, mildly sweet bread pudding with a distinct tea flavor.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
bread pudding cupcakes
Calories:
241
kcal
Author:
Stefani
Ingredients
3/4
cup
whole milk
3/4
cup
heavy whipping cream
2
teaspoons
loose Earl Grey tea
1
teaspoon
vanilla extract
1/3
cup
golden syrup + extra to drizzle on top
you could also use molasses, corn syrup, or honey
3
large eggs
12
crumpets
powdered sugar to sprinkle on top
optional
clotted cream to put on top
optional and not shown in photo
US Customary
-
Metric
Instructions
Preheat the oven to 350 F.
Heat the milk and cream in a small saucepan on medium heat until they just begin to boil.
Lower the heat just a little to keep the liquid from boiling, and then add the tea.
Let the tea steep in the milk mixture for ten minutes.
Remove the milk mixture from the heat and use a sieve to strain out the tea.
Whisk the vanilla extract and golden syrup into the hot milk mixture.
Whisk the eggs in a medium-sized bowl.
Add a little bit of the milk mixture at a time to the eggs, stirring to combine after each addition.
Rip the crumpets into small pieces.
Dunk crumpet pieces into the milk mixture and then pack the pieces into silicone cupcake liners - one crumpet should fill one liner.
Bake for 25 minutes or until the bread pieces no longer appear wet.
Serve warm, drizzled with golden syrup, sprinkled with powdered sugar, and optionally topped with clotted cream.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
62
mg
|
Sodium:
292
mg
|
Potassium:
121
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
305
IU
|
Vitamin C:
0.1
mg
|
Calcium:
63
mg
|
Iron:
0.7
mg