Sophisticated Tea and Crumpet Bread Pudding

Sophisticated Tean and Crumpet Bread Pudding might be a good recipe to expand your side dish recipe box. This recipe makes 12 servings with 200 calories, 3g of protein, and 17g of fat each. For 61 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 165 people were impressed by this recipe. Head to the store and pick up whole milk, eggs, crumpets, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Cup Cake Project. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is very bad (but still fixable). If you like this recipe, you might also like recipes such as Cheesy English Crumpet Bread, What Is a Crumpet? Plus, a Simple Crumpet, and Vegan Peach Bread Pudding topped with Vegan Iced Tean Ice Cream.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat the oven to 350 F.

2. 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.

3. Let the tea steep in the milk mixture for ten minutes.

4. Remove the milk mixture from the heat and use a sieve to strain out the tea.

5. Whisk the vanilla extract and golden syrup into the hot milk mixture.

6. Whisk the eggs in a medium-sized bowl.

7. 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.

8. Bake for 25 minutes or until the bread pieces no longer appear wet.

9. Serve warm, drizzled with golden syrup, sprinkled with powdered sugar, and optionally topped with clotted cream.

Nutrition Information:

covered percent of daily need