Jasmine Tea Bread Pudding With Blood Orange Cream

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25 likes 26 klips

Jasmine tea & citrus are Lunar New Year staples! This Jasmine tea bread pudding adds a creamy and aromatic twist to a old favorite!

Q4iQdfXabF Kitchenbowl
Prep Time

1 hr 30 min

PT1H30M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT2H
Jasmine Tea Bread Pudding With Blood Orange Cream

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Chop croissants into 1 inch cubes. Place in a bowl and set aside.

Chop croissants into 1 inch cubes. Place in a bowl and set aside.

Step 2

In a saucepan over medium heat, bring half cup of the milk, 2 cups of the heavy cream, sugar, vanilla extract, and blood orange zest to a boil

In a saucepan over medium heat, bring half cup of the milk, 2 cups of the heavy cream, sugar, vanilla extract, and blood orange zest to a boil

Step 3

After mixture comes to a boil, remove from heat & let sit for 2-3 minutes. Add Jasmine tea bags and let steep for 5-8 minutes.

After mixture comes to a boil, remove from heat & let sit for 2-3 minutes. Add Jasmine tea bags and let steep for 5-8 minutes.

Step 4

While the tea is steeping, whisk eggs, egg yolk, and the remaining half cup of the milk together.

While the tea is steeping, whisk eggs, egg yolk, and the remaining half cup of the milk together.

Step 5

Remove tea bags from cream mixture & squeeze out excess liquid. Quickly whisk cream mixture into egg mixture.

Remove tea bags from cream mixture & squeeze out excess liquid. Quickly whisk cream mixture into egg mixture.

Step 6

Strain liquid mixture over the cut up croissants.

Strain liquid mixture over the cut up croissants.

Step 7

Let bread soak for at least 1 hour. Can be made a day ahead and left to soak overnight.

Let bread soak for at least 1 hour.  Can be made a day ahead and left to soak overnight.

Step 8

Grease and fill ramekins with soaked bread. Bake in preheated oven at 325 degrees for 35-40 minutes or until golden brown.

Grease and fill ramekins with soaked bread. Bake in preheated oven at 325 degrees for 35-40 minutes or until golden brown.

Step 9

While the pudding is baking, make the cream. Combine the rest of the heavy cream, the powdered sugar, and the juice of the blood orange.

While the pudding is baking, make the cream. Combine the rest of the heavy cream, the powdered sugar, and the juice of the blood orange.

Step 10

Whip on high until thick and creamy.

Whip on high until thick and creamy.

Step 11

Serve bread pudding warm with a generous dollop of the blood orange cream! Gung Hay Fat Choy!

Serve bread pudding warm with a generous dollop of the blood orange cream! Gung Hay Fat Choy!

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michimochi

Food lover & DIY-er instagram.com/michi_mochiii

Jasmine Tea Bread Pudding With Blood Orange Cream

Jasmine Tea Bread Pudding With Blood Orange Cream

By michimochi

Jasmine tea & citrus are Lunar New Year staples! This Jasmine tea bread pudding adds a creamy and aromatic twist to a old favorite!

Prep Time

1 hr 30 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 4

Instructions

Chop croissants into 1 inch cubes. Place in a bowl and set aside.

Step 1

Chop croissants into 1 inch cubes. Place in a bowl and set aside.

In a saucepan over medium heat, bring half cup of the milk, 2 cups of the heavy cream, sugar, vanilla extract, and blood orange zest to a boil

Step 2

In a saucepan over medium heat, bring half cup of the milk, 2 cups of the heavy cream, sugar, vanilla extract, and blood orange zest to a boil

After mixture comes to a boil, remove from heat & let sit for 2-3 minutes. Add Jasmine tea bags and let steep for 5-8 minutes.

Step 3

After mixture comes to a boil, remove from heat & let sit for 2-3 minutes. Add Jasmine tea bags and let steep for 5-8 minutes.

While the tea is steeping, whisk eggs, egg yolk, and the remaining half cup of the milk together.

Step 4

While the tea is steeping, whisk eggs, egg yolk, and the remaining half cup of the milk together.

Remove tea bags from cream mixture & squeeze out excess liquid. Quickly whisk cream mixture into egg mixture.

Step 5

Remove tea bags from cream mixture & squeeze out excess liquid. Quickly whisk cream mixture into egg mixture.

Strain liquid mixture over the cut up croissants.

Step 6

Strain liquid mixture over the cut up croissants.

Let bread soak for at least 1 hour.  Can be made a day ahead and left to soak overnight.

Step 7

Let bread soak for at least 1 hour. Can be made a day ahead and left to soak overnight.

Grease and fill ramekins with soaked bread. Bake in preheated oven at 325 degrees for 35-40 minutes or until golden brown.

Step 8

Grease and fill ramekins with soaked bread. Bake in preheated oven at 325 degrees for 35-40 minutes or until golden brown.

While the pudding is baking, make the cream. Combine the rest of the heavy cream, the powdered sugar, and the juice of the blood orange.

Step 9

While the pudding is baking, make the cream. Combine the rest of the heavy cream, the powdered sugar, and the juice of the blood orange.

Whip on high until thick and creamy.

Step 10

Whip on high until thick and creamy.

Serve bread pudding warm with a generous dollop of the blood orange cream! Gung Hay Fat Choy!

Step 11

Serve bread pudding warm with a generous dollop of the blood orange cream! Gung Hay Fat Choy!

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