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Earl Grey Tea Infused Bread Pudding with Pique Tea Crystals (+ Giveaway)

Nancy Johnson Horn, The Mama Maven Blog
5 from 3 votes


  • 2 cups coconut milk
  • 2 tablespoons 1/4 stick plant based buttery
  • Coconut Oil for greasing pan or a non-propellant coconut oil for greasing your baking dish
  • 1 teaspoon vanilla extract
  • 3 Earl Grey Packets from Pique Tea
  • cup organic sugar
  • Pinch of salt
  • 2/3 loaf challah or brioche cut into 2-inch cubes (about 6 -8 cups)
  • 2 eggs beaten


  • In a saucepan, add ingredients one at a time and mix well.
  • Add coconut milk,
  • Add plant based buttery spread
  • Add vanilla extract,
  • Add organic sugar
  • Open Pique Tea Earl Grey packets (you'll need 3 to infuse the flavor) and add to saucepan and salt.
  • Stir until the buttery spread melts.
  • Let it cool.
  • Take the eggs (which should be beaten in a bowl). Temper the eggs with the coconut milk mixture. This means you want to bring the temperature up so it doesn't turn into a scrambled egg flavor when you add it to the coconut milk mixture. You do this by slowly take a tablespoon at a time and bring the egg mixture's temperature up to the coconut milk mixture.
  • Once the temp is up (you can measure the temperature with a candy thermometer, but I did it with my eye). Then add the whole egg mixture into the coconut milk mixture and stir well.
  • Pour over the cubed bread mixture and then place into the oven. Bake between 30 to 45 minutes.
  • Serve with either shredded coconut, whipped cream, or ice cream.
  • I made it dairy free so I could enjoy it without stressing, but you can use regular milk or almondmilk if you prefer. The Earl Grey Tea Crystals from Pique Tea gave it a kind of smokey flavor. Combined with the sweet coconut milk mixture, it was absolutely scrumptious.