Spice Tea Breakfast Bread Pudding


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.

Spice Tea Breakfast Bread Pudding
Photo: Kritsada Panichgul
Prep Time:
25 mins
Bake Time:
45 mins
Cool Time:
10 mins
Total Time:
1 hrs 20 mins


  • Nonstick cooking spray

  • 2 ¼ cup whole milk, half-and-half, or light cream

  • 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)


  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°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.


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.)

Nutrition Facts (per serving)

167 Calories
4g Fat
26g Carbs
7g Protein
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.

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