Remove the tea bags and discard. Let the glaze cool before using. (The glaze will keep for up to 1 month, refrigerated, in an airtight container.)
Yield: about 2 1/2 cups
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to blend. Add the cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, about 2 hours.
Preheat the oven to 350 degrees F.
Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until the pudding rises and is firm in the center, and golden brown, 20 to 30 minutes.
Let cool slightly before serving.
Yield: 6 servings