I’m kind of a carb-o’-holic. Who’s with me? I enjoy my bread in any form, and bread pudding is one of my favorite desserts. When I had some leftover homemade crumpets, bread pudding immediately came to mind. I found a recipe on Fisher and Paykel’s site for an Earl Grey bread and butter pudding made with croissants. After gawking over the recipe, I decided to do my own take on their recipe using crumpets and, of course, cupcake liners. The result was a simple, mildly sweet bread pudding with a distinct tea flavor. If you are looking for a rich, over-the-top dessert, this isn’t it. It’s more sophisticated and proper – just like eating tea and crumpets on fine china.
Tea and Crumpet Bread Pudding Recipe
Sophisticated Tea and Crumpet Bread Pudding
- 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
- 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.