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.

Marc Boyer

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate