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Spice Tea Breakfast Bread Pudding

Makes: 12 servings
Prep 25 mins Bake 375°F 45 mins Cool 10 mins
Spice Tea Breakfast Bread Pudding
  •  Nonstick cooking spray
  • 2 1/4  cups  whole milk, half-and-half, or light cream
  • 1/3  cup  dried cherries or dried cranberries
  • 1  ripe Fuyu persimmon, chopped, or 1/3 cup snipped dried apricots
  • 4  teaspoons  orange spice loose tea or 4 tea bags orange spice tea
  • 1/2  cup  sugar
  • 6  eggs
  • 2  teaspoons  vanilla
  •  salt
  • 8  ounces  French bread or other coarse-texture bread, cut into 1/2-inch cubes and dried* (about 8 cups)
  • 1 6  ounce carton  vanilla yogurt (optional)

1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

2. In a medium saucepan heat milk over medium heat just until simmering. Remove from heat. Add dried cherries and dried apricots (if using). Place loose tea, if using, in a tea strainer basket. (Or cut a double layer of 100-percent-cotton cheesecloth into a 4-inch square. Place loose tea on cheesecloth square; tie into a bundle with clean kitchen string.) Add loose tea or tea bags to milk mixture; let steep for 5 minutes. Remove tea, pressing gently to drain excess tea into saucepan. Meanwhile, peel and remove stem and seeds from persimmon(s), if using; cut into bite-size pieces. Add persimmon, sugar, eggs, vanilla, and salt to milk mixture; whisk or stir to combine.

3. Place dry bread cubes in a very large bowl. Add milk mixture to bread; stir gently to combine. Spoon bread mixture into the prepared baking dish. If desired, cover with foil and chill in the refrigerator for 2 to 12 hours.

4. Preheat oven to 375 degrees F. Cover with foil. Bake for 35 minutes. Remove foil. Bake for 10 to 15 minutes more or until set in center and top is lightly browned. Cool on a wire rack for 10 to 15 minutes. If desired, serve with yogurt.

From the Test Kitchen*Tip:
  • To dry bread cubes, preheat oven to 300 degrees F. Spread cubes in a 15x10x1-inch baking pan. Bake in the preheated oven for 10 to 15 minutes or until bread cubes are dry, carefully stirring twice. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.)
Nutrition Facts (Spice Tea Breakfast Bread Pudding)
  • Servings Per Recipe 12,
  • cal. (kcal) 167,
  • Fat, total (g) 4,
  • chol. (mg) 110,
  • sat. fat (g) 2,
  • carb. (g) 26,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 14,
  • pro. (g) 7,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 189,
  • Potassium (mg) 158,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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