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.
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?
- 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
- 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.