Christmas Bread Pudding2 Reviews
“Try this egg-free bread pudding!” - by Marc Boyer
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 510 cal
- 22.8 g
- 68.9 g
Based on a 2,000 calorie diet
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"
"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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