A recipe for eggless sourdough bread pudding using tea as an ingredient. We used wild blueberries but feel free to use whatever you like or have on hand. Choose a tea that you think will compliment the flavor of the berries.
- 4 cups torn, bite-sized pieces sourdough bread
- 1/4 cup sugar
- 1 cup butter
- 1/2 cup loose tea, flavour of your choice
- 2 cups berries, fresh or frozen
- 2 tablespoons lemon juice
- 1 cup lightly packed brown sugar
- Preheat oven to 350ºF. Generously butter an oven-safe casserole dish (9-inch round, 8-inch square, or even 9×13 will work).
- In a large bowl toss bread and sugar. Set aside.
- Heat butter and tea in a small pot to a gentle boil. Remove from heat and cool 5-10 minutes.
- Strain tea from butter with a fine-mesh strainer. You should be left with approximately 3/4 cup of melted butter. Add butter to bread and toss well to coat. Set aside.
- Mix berries, lemon juice, and brown sugar. Spoon 1/3 of the berries into the bottom of the prepared dish. Top with 1/2 of the bread. Add 1/3 of berries and top with the remaining bread. Finish with the final 1/3 of berries.
- Bake 20-25 minutes until bread is lightly browned and berries are bubbly.