• Mallory Porter

Time for Tea: Part 2

Photography by: Alison Mae Photography

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As promised, here is the second recipe inspired by The Cake Bake Shop in Broad Ripple. Individualize or miniature items excite me. As does dessert. These pair well with a chai tea, in my opinion. A big thanks to my lovely friend, Joelle, for helping me make these while I was buttering up tea sandwiches!

If you haven’t checked out my Part 1 post with more details & tea sandwich recipes, please do! Enjoy your tea!

Serves: 12


  • 5 cups bread (challah)

  • 2 cups mixed berries (blueberry and raspberry)

  • 4 eggs

  • 4 T melted butter

  • 1 tsp vanilla or 1 vanilla bean

  • ½ tsp cinnamon

  • 1/8 tsp nutmeg

  • 2/3 c sugar

  • 2 c milk or half and half

  • Powdered sugar for dusting


  1. Preheat oven to 350

  2. Cut bread into 1 in cubes and let sit out

  3. Add melted butter to each muffin tin equally (3/4C muffin tins)

  4. Toss bread cubes with most of the berries to distribute evenly

  5. Add berry bread cubes to individual muffin cups, divided evenly

  6. Beat eggs until frothy with whisk or electric mixer

  7. Add sugar and beat until well blended

  8. Add milk, vanilla, cinnamon and nutmeg and beat until well blended

  9. Pour mixture over bread cubes in each muffin tin to rim (may need to push bread cubes down so immersed in liquid)

  10. Let sit for 10 min so bread soaks up batter

  11. While sitting, boil water

  12. Pour boiled water in each cup so it fills halfway up the muffin well

  13. Bake for about 40 min until golden brown on top (shouldn’t jiggle, but shouldn’t be dried out either)

  14. Place a remaining berries on top for presentation

  15. Dust with powdered sugar and serve warm

Another beautiful shot by Alison Mae Photography:

#Food #Photography #Recipe #Lifestyle #Dessert #Teaparty #BreadPudding #mini

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