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Christmas Bread Pudding

Christmas Bread Pudding

Marc Boyer

Marc Boyer

Try this egg-free bread pudding!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
  2. 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.
  3. Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
  4. 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.
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Reviews

MSTROLL
38

MSTROLL

12/19/2003

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

SugarPlum♥
1

SugarPlum♥

2/20/2013

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 have 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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