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October is known for leaf peeping, apple picking, and of course candy for Halloween. What better time to enjoy some gooey caramel and a hot cup of tea! Maybe that’s why October is National Caramel Month, a month-long celebration of one of America’s favorite treats.

Caramel was first created in 1875 in Chicago and estimates show Americans consume more than 10 million pounds of this chewy sweet candy — as snacks as well as ingredients in favorite baked goods.

To help you celebrate the season, and all its bounties, Bigelow Tea has some great recipes with luscious, rich caramel. Maybe you can enjoy these adult treats, while you hand out candy to the costumed younger generation for upcoming Halloween night!

So, put the water on to boil, grab your favorite Bigelow Tea – and try one of these tasty tea-treats for dessert:

Links: Caramel Glazed Coffee Cake, Vanilla Caramel Chocolate Custard, Vanilla Caramel Bread Pudding, Vanilla Caramel Tea-licious Ice Cream Sandwiches

October is National Caramel Month. This time of year with Halloween just around the corner, when we think caramel,we envision smiling children with sticky faces biting into oversized apples covered in caramel. Try delving into this delicious caramel recipe the whole family is sure to enjoy:

Vanilla Caramel Bread Pudding

Ingredients:
14 Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of Challah bread
Vanilla Caramel Sauce
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserve tea infused milk

Yield: Serves 12 – Prep Time: 30 minutes – Cook Time: 40 minutes

Instructions:

Preheat oven to 350ºF (180ºC).
Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep fo 5 minutes. Remove tea bags, squeezing all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce.

In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended.

Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture.

Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft.

Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste.

Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.

For more recipe and entertaining ideas, go to http://www.bigelowtea.com/entertaining/recipes/.

Be sure to also check out these fall family fun ideas including making caramel apples.