“Try this egg-free bread pudding!” - by Marc Boyer
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
- In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F (160 degrees C). It will be a clear, amber colored syrup.
- Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
- Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.
Nutrition
Amount Per Serving (6 total)
- Calories
- 510 cal
- 25%
- Fat
- 22.8 g
- 35%
- Carbs
- 68.9 g
- 22%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This is a great recipe.My kids and I try out recipes before Christmas then we make a list of the things we want to make.This is one recipe that will be on our list.Thanks..." See more"
SugarPlum♥
"This is super, super sweet but good. I liked that this didn't have any eggs in it to give it that eggy taste that some bread puddings have. I had some hot dog buns that I needed to use up. I didn't ha..." See moreve any raisins so I used dried cranberries. I also used pecans instead of walnuts. The instructions said to melt the sugar into a syrup first and then add the water but when I did that it turn into a hardened mess. I mean it was a real stuck on mess. Not sure if there is something missing here or I did something wrong. I went back and tried it again but this time I put the water in first and then disolved the sugar into it. That worked out fine."
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