This Sweet Tea Bread Pudding is made with Hawaiian rolls with and a sweet tea and lemon curd base all topped with sweet tea caramel sauce.
This post and recipe was created for #SummerDessertWeek!
I was sent samples by some of the sponsor companies but as always opinions, bad grammar, and overuse of emojis are 100% mine.
In this post I used Dixie Crystals Sugar granulated sugar in my recipe. I got great results with the product that they sent me.
Last year I participated in #SummerDessertWeek and really enjoyed it (see what recipes I made for it here and here).
So when the opportunity came again I jumped right in.
Often I get into baking lulls in the summer…especially when it is hot out.
Which is why I love #SummerDessertWeek because it forces me to bake.
Oh sure, I could have done frozen desserts but we had temperatures in the 60’s last weekend and so I took advantage and turned on the oven.
Bread pudding is a wonderful dessert (one of my all time favorites) but I find that it’s more of fall/winter dessert in most people’s minds.
But really I think it should be a year round dessert.
Therefore I’m offering up for my first #SummerDessertWeek recipe a summer twist on bread pudding.
Sweet Tea Bread Pudding.
While sweet tea is often thought of as a Southern drink, in most places in Canada ice tea is sweet tea with lemon.
This dessert is in honor of that.
A sweet tea custard base with the addition of spoonfuls of lemon curd.
All topped with sweet tea caramel sauce.
If you are a tea drinker this dessert is a must for you.
It’s a great day to buy my cookbook Holy Sweet!
Want More Bread Pudding Recipes?
Bailey’s Irish Nut Bread Pudding
Oatmeal Raisin Cookie Bread Pudding
Sticky Toffee Pudding Bread Pudding
Sweet Tea Bread Pudding
Ingredients
- For the Bread Pudding:
- 16 Hawaiian Rolls
- 3/4 cup unsweetened ice tea
- 2 1/4 cups heavy whipping cream
- 5 egg yolks
- 1 1/4 cup granulated sugar
- 1 cup lemon curd
- pinch of salt
- For the Spiced Rum Caramel Sauce:
- 2 cups granulated sugar
- 1/2 cup unsweetened ice tea
- 1 tsp. fresh lemon juice
- 2 cups heavy cream
- ½ tsp salt
Instructions
- For the bread pudding:
- Tear 1/2 of the rolls into pieces and place into a baking dish (9-x-13-inch) that has been sprayed with baking spray or lightly coated in butter.
- Mix the egg yolks, sugar, and salt together in a bowl.
- Then whisk in the heavy cream and ice tea and beat until fully incorporated.
- Pour 1/2 the custard over the bread.
- Press down the bread pieces until the bread is soaked with the custard.
- Scatter spoonfuls of lemon curd over the soaked bread pudding.
- Add the remaining roll pieces.
- Top with remaining custard.
- Press down the bread pieces until bread is soaked with the custard.
- Don’t feel like you have to use all the custard. How much bread will soak up changes.
- Place pan into another pan that will hold a water bath.
- Bake the bread pudding for 45 minutes at 350F until golden on top.
- Cool for 10 minutes and serve warm.
- For the sauce:
- Combine the sugar, ice tea, and lemon juice in a heavy bottomed saucepan over medium heat.Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.
- Increase the heat to thigh and boil until the syrup turns a deep amber color, 4 to 5 minutes.Watch carefully, as it can burn quickly.
- Immediately remove the pan from the heat and pour in the cream and salt.
- Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it.
- Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes.
- The mixture should be the consistency of very thick cream. Let boiling sauce cool until it is just warm before serving.
- To store, cover and refrigerate for up to 1 week.
- To reheat the sauce, microwave, uncovered, for about 1 minutes on high.
- Stir until smooth.
Vicki Tunell says
I will be making this soon! It sounds delicious!
Liz says
I am positively drooling over this. That caramel topping is to die for!
Peabody says
Thank you!
karen says
My favorite summer dessert is blueberry pie. Love this bread pudding – I’ve never used tea in a dessert and you’ve made me very intrigued!
Peabody says
If you are tea fan you will love it in desserts.
Megan P. says
I concocted a recipe for strawberry margarita pie a few years ago and it’s become my summer go-to recipe. This recipe may not be my thing… I’ve never gotten into the sweet tea thing. I’ve made plenty of your other recipes though :).
Peabody says
I get it. Not everyone is into sweet tea.
Erin says
You always have the best, most creative mash ups for desserts! I would never think to put sweet tea in bread pudding but now I really want to try it. The combination of all the flavors sounds awesome.
Renee - Kudos Kitchen says
What an incredibly creative dessert idea. I know tons of people who would LOVE this dessert!
Dorothy at Shockinglydelish says
I can’t wait to try this treat! Would it be wrong to eat the caramel with a spoon? 😉
Peabody says
Perfectly acceptable to eat it with a spoon. 🙂