White Chocolate Bread Pudding Made with Tea Infused Cream
Prep time
Cook time
Total time
This is a winner of a dessert. The rose petal and vanilla come through but not overpowering at all.
Recipe type: Dessert
Cuisine: Australian
Serves: 8
  • 2 bags Dilmah Rose with Vanilla Exceptional Tea (or your favourite flavour)
  • 200 grams white chocolate
  • 1½ cups (375 mls) cream
  • 3 eggs
  • ¼ cup caster/superfine sugar
  • 2 tsp vanilla extract
  • 1 loaf brioche bread cut into slices (my dish didn't hold a whole loaf)
  • 50 (3½ tbs) grams softened butter
  • 100 grams (3/4 cup) fresh (or frozen) raspberries (I used frozen)
  • 1 tbs demerara or raw sugar
  • Icing sugar for dusting
  1. Hours before or overnight, bring cream to nearly boiling and place the two tea bags in the cream. Set aside to cool. When cool squeeze the bags and toss. Use or store the cream until needed.
  2. Preheat oven to 160°C/320F
  3. Grease ovenproof dish with butter
  4. Heat chocolate and cream over low heat, stirring until melted and smooth
  5. In a separate bowl, whisk the eggs, sugar and vanilla until well combined.
  6. Spread bread with softened butter and place in casserole dish
  7. Combine egg mixture and chocolate mixture and pour over bread
  8. Add raspberries on top
  9. Sprinkle with demerara (or raw) sugar
  10. Let stand for ten minutes for the bread to soak up the custard
  11. Place in the oven in a water bath halfway up the side of the casserole dish and bake for 50-60 minutes until golden brown and just set
  12. Dust with icing sugar before serving warm
Recipe by Orgasmic Chef at https://orgasmicchef.com/desserts/white-chocolate-bread-pudding-made-with-tea-infused-cream/