Sweet Tea Bread Pudding with Lemon Curd and Caramel Sauce

Instructions

1. 1

   Tear half the rolls into pieces and place in a greased 9x13-inch baking dish

2. 2

   Mix egg yolks, sugar, and salt in a bowl

3. 3

   Whisk in heavy cream and ice tea until fully incorporated

4. 4

   Pour half the custard over the bread pieces

5. 5

   Press down bread until soaked with custard

6. 6

   Scatter spoonfuls of lemon curd over the soaked bread

7. 7

   Add remaining roll pieces on top

8. 8

   Pour remaining custard over bread, pressing down until soaked

9. 9

   Place pan in another pan for water bath

10. 10

    Bake for 45 minutes until golden on top

11. 11

    Cool for 10 minutes before serving

12. 12

    For sauce, combine sugar, ice tea, and lemon juice in heavy saucepan over medium heat

13. 13

    Cook, swirling pan occasionally, until sugar dissolves and starts to color

14. 14

    Increase heat to high and boil until syrup turns deep amber color

15. 15

    Remove from heat and carefully pour in cream and salt

16. 16

    Stir with long-handled wooden spoon, being careful of splashing

17. 17

    Return to low heat and cook, stirring constantly, until thickened to very thick cream consistency

18. 18

    Let sauce cool until just warm before serving