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Eggless Bread Pudding

Eggless Bread Pudding

Swati
Eggless Bread Pudding Recipe | Learn how to make Eggless Bread and Butter Pudding | Vegetarian Bread Pudding Recipe
5 from 15 votes
Prep Time 10 mins
Cook Time 30 mins
Custard Making Time 20 mins
Course Desserts
Cuisine British
Servings 4

Ingredients
  

Make Eggless Custard

  • Cups Milk 500 ml+½Cup
  • ¼ cup Custard Powder or Cornstarch
  • 2-3 tbsp Sugar or as required
  • 1 tsp Vanilla Essence if using cornstarch or cornflour(as known in India)

To Prepare Pudding

  • 6-7 Bread Slices prefer dry bread and made with Whole Wheat Flour
  • 2 tbsp Melted Butter(unsalted)
  • 1-2 tbsp Orange Marmalade optional
  • ½ Cup Mixed Nuts like Almonds, Cashew Nuts, Hazelnuts
  • ½ Cup Dried Fruits Raisins, Figs, Apricots, Cranberries, Prunes
  • Cup Custard or as required
  • 1 tbsp Brown Sugar use as required
  • 1 tbsp Almond Meal or coarse mixed nut powder

Instructions
 

Make Custard

  • Boil milk in a heavy bottomed pan on medium flame. Keep ½ Cup milk aside in a bowl before boiling.
    2½ Cups Milk
  • Dissolve custard powder or cornstarch in ½ cup cold milk. Keep aside.
    ¼ cup Custard Powder
  • If not using Custard powder, then mix cornstarch and vanilla essence in ¼ cup milk, mix and make slurry.
    1 tsp Vanilla Essence, ¼ cup Custard Powder
  • When milk boils, lower the flame, add the Custard powder slurry in boiling milk. Mix well, keep it stirring so that no lumps are formed.
    ¼ cup Custard Powder
  • Add sugar and mix well. Keep the flame to low.
    2-3 tbsp Sugar
  • Cook Custard till it is starts getting thick.

Prepare the baking dish to make Pudding

  • Preheat oven to 180°C or 350°C For OTG pre-heat it for 15 mins. with both rods on.
  • Prepare a baking tray/dish, brush with little butter.
  • Cut bread in cubes or slices as you want to layer it.
    6-7 Bread Slices
  • Layer the slices in a baking dish. Pour melted butter over it. Refer pics in post.
    2 tbsp Melted Butter(unsalted)
  • Spread orange marmalade on slices(if using).
    1-2 tbsp Orange Marmalade
  • Now add chopped mixed dried fruits, nuts. I have used figs and apricots. So I soaked it in warm water for a couple of minutes before adding.
    ½ Cup Mixed Nuts, ½ Cup Dried Fruits
  • Spread some custard over it.
  • Add one more layer of bread slices. Top it with more nuts and dried fruits.
  • Finally add add about ½ Cup Custard or as required over the bread slices.
    1½ Cup Custard or as required
  • Sprinkle brown sugar over it. I also like to add almond meal or coarsely powdered nut over it. It gives a nice crunchy caramel taste to the pudding.
    1 tbsp Brown Sugar, 1 tbsp Almond Meal or coarse mixed nut powder
  • Bake in preheated oven for 30-35 mins. at 180°C or 350°F
  • Once done, take out and let it cool a bot and serve warm with custard and fruits.

Storage and Reheating

  • Store the leftover pudding in an airtight container. Or, cover the baking dish with a cling film.
  • Reheat in oven at preheat mode (180°C or 350°F) for 5-10 mins.

Notes

For Custard, I use my eggless custard recipe which I use in making FRUIT CUSTARD, CUSTARD TRIFLE, that I make using Custard Powder which is available in India. You can also make it with cornstarch and vanilla essence.
You can also add fresh fruits like peeled sliced apples, pear, nectarines. Berries like strawberries, blueberries. Orange peel or candied fruits add a lot of citrusy flavour to this baked dessert.
Bread pudding can be made ahead, refrigerated overnight or for 1-2 days.
Make Custard a day before and then assemble the bread nuts and custard together and bake. I prefer not to layer the bread and custard before baking and store as bread pieces get soggy and lose the texture.
To avoid this bake the pudding and then refrigerate once it completely cools down. Reheat then serve as you like with more custard or vanilla ice cream or just like that. If  baked pudding is very dry add 2-3 tbsp milk before reheating .
Keyword Eggless Bread Pudding
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