Apricot Brandy Black Tea French Toast Bread Pudding

This dish is perfect for cozy, indulgent weekend breakfasts! It’s particularly tasty using our Apricot Brandy black tea. The recipe is from Alice’s Tea Cup by Haley Fox and Lauren Fox.

Ingredients

For the french toast:

  • 6 eggs

  • 1 cup heavy cream

  • 1 ½ tablespoons pure vanilla extract

  • 1 tablespoon freshly squeezed orange juice

  • 1 tablespoon freshly squeezed lemon juice

  • 1 ½ teaspoon ground cinnamon

  • 1 loaf brioche (or challah), cut into eight ¾ inch-thick slices

  • Butter (for the pan)

For the pudding base:

  • ¼ cup heavy cream

  • 1 tablespoon Apricot Brandy tea leaves

  • 4 ½ large egg yolks

  • Half of 1 large beaten egg

  • ½ cup sugar

  • 1 ½ tablespoons pure vanilla extract

Instructions

  1. Pre-heat oven to 350 degrees.

  2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until smooth and combined but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.

  3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle or pan is hot, cook each slice of bread until it’s nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. Once cooked, set the slices aside on a plate.

  4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan and then remove from heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or put the loose tea in the cream for 3 minutes and strain). Discard the leaves and reserve the Apricot Brandy cream.

  5. In a medium bowl, combine egg yolks, beaten egg, and sugar and whisk to combine, Add a little of the egg mixture to the Apricot Brandy cream, continuing to whisk, gradually adding the remaining egg mixture until fully combined. Stir in the vanilla extract. Set the pudding base aside.

  6. When all the bread has been cooked, cut the slices into 1x1-inch squares.

  7. Pour the pudding base evenly into eight ramekins (about one-fourth full each) and then lay the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet and bake for 20 minutes (or until the bread is golden and crispy and the liquid is bubbling).

  8. To serve, drizzle maple syrup, creme anglaise, fruit coulis, and/or confectioner’s sugar on top (whatever your flavor preferences are) and/or fresh fruit.

Special thanks to Sophie Lundqvist for sharing this recipe with us and providing photos!

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