Cinnamon Bread Pudding

    Cinnamon Bread Pudding


    2 people made this

    This is a unique egg and dairy-free bread pudding that is made from white bread, sultanas, walnuts and cheese with a cinnamon sugar syrup rather than eggs holding it together.

    Serves: 6 

    • 1 cup (220g) white sugar
    • 1 1/2 cups (375ml) water
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 1 teaspoon vanilla essence
    • 6 slices white bread, toasted and cut into cubes
    • 1 cup sultanas
    • 1 cup chopped walnuts
    • 1 1/2 cups grated cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a casserole dish. Set aside.
    2. In a medium saucepan heat sugar until it liquefies. If you have a sugar thermometer, cook the sugar without stirring until it reaches 160 degrees C. If not, cook till it becomes a clear amber coloured syrup.
    3. Add the water, cinnamon and cloves. Bring to a boil then reduce heat and simmer. Stir in vanilla.
    4. Layer in prepared casserole dish: half the toast, half the sultanas, half the nuts, half the syrup and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.

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