Recipes and Cooking Spice Tea Breakfast Bread Pudding 3.5 (4) Add your rating & review Brew orange spice tea in the milk mixture of this easy bread pudding recipe to infuse each bite with citrusy flavor. Learn how to make bread pudding with this unique recipe, then change things up with a different mix of dried fruits. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 27, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 45 mins Cool Time: 10 mins Total Time: 1 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 ¼ cup whole milk, half-and-half, or light cream ⅓ cup dried cherries or dried cranberries 1 ripe Fuyu persimmon, chopped, or 1/3 cup snipped dried apricots 4 teaspoon orange spice loose tea or 4 tea bags orange spice tea ½ cup sugar 6 eggs 2 teaspoon vanilla salt 8 ounce 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) Directions Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. 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. 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. Preheat oven to 375°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. *Tip: To dry bread cubes, preheat oven to 300°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.) Rate it Print Nutrition Facts (per serving) 167 Calories 4g Fat 26g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 167 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 110mg 37% Sodium 189mg 8% Total Carbohydrate 26g 9% Total Sugars 14g Protein 7g Vitamin C 1.2mg 6% Calcium 80.8mg 6% Iron 1.3mg 7% Potassium 158mg 3% Folate, total 44.4mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.