Cinnamon Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 16 slices white bread
  • softened butter for spreading
  • apricot jam for spreading
  • 190 ml ( ¾ C) icing sugar
  • 10 ml (2 t) ground cinnamon
Egg Custard
  • 8 eggs
  • 500 ml (2 C) milk
  • 250 ml (1 C) cream
  • 125 ml (½ C) brown sugar
  1. Lay out 8 slices of bread and spread liberally with the butter and a thin layer of jam.
  2. Mix together the icing sugar and the cinnamon.
  3. Sift the cinnamon icing over the jam
  4. Cover with the remaining 8 slices of bread to make 8 completed sandwiches.
  5. Trim the crusts and cut into quarters.
  6. Arrange the sandwich quarters into a pudding dish.
  7. Whisk together the egg custard ingredients until well blended.
  8. Pour the custard slowly over the over the bread, drenching all the corners of the bread.
  9. Keep adding any remaining custard a little at a time until the bread has absorbed as much as it is able.
  10. Cover the bread pudding with cling film and place in the refrigerator overnight.
  11. Remove the bread pudding from the refrigerator and leave to stand at room temperature for about half an hour.
  12. Bake the pudding in an oven that has been preheated to 160˚C for 30 minutes or until the pudding is well risen and golden brown.
  13. Serve warm with fresh cream or custard.
Recipe by Pomegranate Days at