Baked Eggless Bread Pudding

Ok, you don’t need stale bread to make this bread pudding. This pudding is such a delectable dish and super easy to make, and you can use not-so-stale and old bread as well. This bread pudding is my husband’s favorite dessert, and we make it regularly. I used my homemade white bread or challah or store-bought bread as well. For this version, I used store-bought bread. It’s an effortless recipe. You need to cut the bread into small pieces. (PS – I remove the edges and use it for croutons. But you can use the edges as well.) Then prepare a simple milk sauce. I used my microwave to make it, but you can also make it on the stovetop. Pour this milk mixture on top of the milk and bake it. That’s it. Corn starch acts as a binding agent, and you can very well use any flavored-custard powder. But at times, I have made this without corn starch or custard powder. The pudding will be slightly runny, but hey, a sweet is a sweet no matter what, and we love it with our ice cream. What I am sharing here today is a very basic recipe, and you can customize it according to your preference. Now without any further ado, let’s see how to make this bread pudding.

How to make eggless bread pudding:

Preheat the oven to 350 degrees F. Grease the bakeware with butter. Remove the edges from the bread and chop them into small pieces. Add the chopped bread pieces to the greased bakeware.

Now microwave the milk for a minute and when it is lukewarm, add the condensed milk and corn starch (if using)and reheat for a minute. Make sure the condensed milk and corn starch mixed well with the milk. Add the cardamom powder and saffron to this milk mixture and let it sit for 10 minutes.

And pour it slowly on the bread.

Add the raisins and nuts and bake it for 35 to 40 minutes or until the bread’s top is golden brown.

Let it cool and serve warm. You can serve it along with ice cream also.

Recipe Notes

I did not use corn starch for this recipe, and the pudding is slightly runny but no compromise in taste. I have used reduced-fat milk also, but I highly recommend whole milk. You can also use 1 cup of whole milk and 1 cup of heavy cream. If you use reduced-fat milk, make sure to use the corn starch or custard powder to thicken and prevent the milk from curdling. Add nuts and raisins of your choice. Instead of cardamom and saffron, you can use pumpkin spice or all-spice or any flavorings of your choice. Adjust the sweetness as per your preference.

PS – If you try this bread pudding, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.