Eggless Bread Pudding Recipe Using Tea As An Ingredient

Eggless Sourdough Bread Pudding Recipe Using Tea As An Ingredient

  • Author: Kelly Neil
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: Baking


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


  1. Preheat oven to 350ºF. Generously butter an oven-safe casserole dish (9-inch round, 8-inch square, or even 9×13 will work).
  2. In a large bowl toss bread and sugar. Set aside.
  3. Heat butter and tea in a small pot to a gentle boil. Remove from heat and cool 5-10 minutes.
  4. 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.
  5. 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.
  6. Bake 20-25 minutes until bread is lightly browned and berries are bubbly.