This eggless bread pudding recipe using tea as an ingredient is a riff on my best friend’s mom’s amazing bread pudding recipe. A bakery near my house makes fabulous country sourdough and I had wild blueberries in my freezer but you can use any berries or fruit that you like. I used Robert Wemischner’s method of infusing butter with tea and I chose a tea flavour, in this case pomegranate lavender green tea, that I thought would compliment the blueberries nicely. It turned out to be one of my favourite things I’ve ever made.
…
