Earl Grey Bread Pudding

• 8 bags Earl Grey tea
• 5 cups Whole milk
• 1.5 cups Sugar
• 5 Eggs
• 24 ounces Sweet bread (fresh)

1. Steep 8 tea bags of Earl Grey tea in 5 cups of whole milk. Let tea mixture cool to room temperature (even better if over night). Set the tea bags aside.
2. In a large bowl, mix the granulated sugar and 5 eggs. Blend until fully incorporated almost until achieving soft peaks. Add a pinch of salt and empty the loose leaf tea from the tea bags into the mixture. Blend until fully incorporated and add milk mixture.
3. In a large pan, roughly tear the fresh sweet bread into large chunks and pour mixture over bread. Mix or fluff bread until it is completely coated in the milk mixture. Cover with tin foil.
4. Preheat the oven to 350u0b0F and bake for 90 minutes.
5. Remove the mixture from the oven and let stand for 2 hours. Refrigerate over night.
6. Mix cold bread pudding - leaving in large chunks. Scoop and serve!

tea, milk, sugar, eggs, sweet bread

Taken from www.epicurious.com/recipes/member/views/earl-grey-bread-pudding-56b69e612388d8216df802bc (may not work)