Nutcracker Bread Pudding with Hard Sauce
This is a hit at my tea room and a sweet treat for the holidays. Yummy! Prep time: 15 min. Cook time: 45-55 min.1 h 15 m 2
- 4 large eggs, beaten
- 2 tsp. Li Zi Nutcracker Tea leaves
- 1 1/4 c. hot water
- 1 c. heavy cream
- 1 tbsp. vanilla�extract
- 1/2 tsp. ground cinnamon
- 1/2 c. packed brown sugar
- 1/2 c. raw cane sugar, or granulated
- 1 medium Granny Smith apple
- 1 c. walnut halves
- 4 c. semi-dry raison bread crumbs/pieces
- 1/2 c. butter, softened
- 1/2 c. cream cheese, softened
- 1 c. powdered sugar
- 1/2 tbsp. vanilla
Preheat oven to 350°F.
Pan spray a 6"x10" or equivalent baking pan.
Brew tea in hot water. Steep 5 min. and strain.
In baking dish, place half of the bread crumbs evenly on bottom of baking pan.
Core and peel apple and slice thinly. Layer the apple slices on the crumbs and then spread remaining crumbs on top of the apple layer.
Whisk (or beat) the eggs, brewed tea, cream, sugars, vanilla, and cinnamon.
Pour mixture evenly over the bread layer. Add walnuts evenly over the top, pushing lightly into last bread layer. Bake 45-55 min. until done
For the sauce, in a medium bowl, blend butter, cream cheese, and vanilla . Slowly add powdered sugar until blended and creamy.
Start testing the bread pudding for doneness at about 45 min.; it's done when a knife inserted in the center comes out clean. Let pudding cool before removing from the baking dish. It can be served at room temperature or warm. Top with the sauce, then garnish with a wedge of a sweet red apple with peel.