December 10, 2015

Homemade Cashew Cinnamon Bread Pudding

Our Café Bounce balls are a tasty and nutritious snack for those of us with on the go lifestyles. However, lately we have also been experimenting with how to use them in the kitchen. We got together with our friend Sara Fogarty, a qualified chef, to collaborate on a delicious holiday recipe featuring the Cashew Cinnamon ball as the key ingredient – and the proof was in the pudding!





• 2 Café Bounce Cashew Cinnamon balls
• 4 cups torn gluten free bread
• 1 chopped apple
• 3 eggs
• 1 tsp vanilla
• 1 ½ cups milk
• ½ cup brown sugar
• 3 tbsp. butter
• 1 handful raisins
• 1 handful pecans (or nut of your choice)


  1. Start with chopping 2 Cashew Cinnamon balls into small pieces and adding them to a food processor with one handful of pecans. The pecans will help to create a crumble mixer. Set aside in a separate bowl.
  2. In a saucepan combine the milk, sugar and butter. Melt mixture over medium heat.
  3. In a separate bowl mix the eggs and vanilla until combined.
  4. In a large bowl tear the bread and add in the Cashew Cinnamon and pecan mixture
  5. Once the milk mixture is ready, add 1 ladle at a time to the eggs. Make sure to add it slowly while continually whisking to temper the eggs.
  6. Now add mixture to the large bowl of torn bread and stir in remaining ingredients.
  7. You will need 2 casserole dishes one smaller then the other. Add the final bread pudding mixture to the small casserole pan. Fill the larger casserole ¼ full of boiling water and place the smaller casserole dish into the water.
  8. Pre-heat oven to 190° then bake for 50-60 minutes.
  9. Once finished let cool and enjoy!

To order or for more information, call Bounce on 1300 303 517 or email


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