This eggless bread pudding is a very tasty and simple dessert that has a crispy crust but the pudding under it is so smooth and creamy that it melts in your mouth. It's perfect for every occasion and is enjoyed by everyone. This easy dessert recipe needs just 8 easily available ingredients and even beginners can make it without any difficulty.
Dessert is not my forte so I make very few dessert recipes. Those that I make are very easy to follow and everyone can make them.
Today also I am sharing another very easy dessert recipe called eggless bread pudding.
This recipe requires a handful of basic ingredients which generally are present in every kitchen most of the time.
Perfect for every occasion, this creamy bread pudding has the comfort of a simple homemade dessert.
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What's needed to make eggless bread pudding?
To make bread pudding without eggs, you need the ingredients shown below:
Ingredient notes and substitute suggestions
- Bread: I have used baguette because I love the texture it gives to the bread pudding. Feel free to use any bread of choice. Regular sandwich bread is fine too. Stale bread is better for making bread pudding as it retains its shape in a better way.
- Black raisins: Adding black raisins is optional. You can also add golden raisins, dried cranberries, or any other dried fruits or berries of choice.
- Brown sugar: Regular white sugar is fine too.
- Milk: Use whole milk (full fat milk) for better results.
- Butter: Use unsalted butter to make this pudding.
- Corn starch: Corn starch is also known as corn flour. It is used in this recipe to thicken the eggless custard.
- Ground cinnamon: Instead of ground cinnamon, you can also use allspice, pumpkin spice, ground green cardamom, or any other spice that you like in desserts.
Other ingredient details and nutritional information are given in the recipe card.
How to make (step-by-step instructions)?
This eggless bread pudding recipe is very easy. To make it just follow the easy step-by-step instructions given below:
Step 1: Put milk, cornstarch, cinnamon powder, sugar, and vanilla extract in a cooking pot and whisk. Whisk continuously and heat until the sugar gets dissolved. It will take 1-2 minutes only. Turn off the heat and keep the pot aside.
Step 2: Put bread cubes and black raisins in a large bowl. Pour the milk mixture on top. Make sure that all the bread pieces and raisins are soaked well in the milk. Leave them for around 10 minutes.
Step 3: Grease a baking dish with some butter.
Step 4: Evenly spread the bread and milk mix in the greased baking dish.
Step 5: Cut the remaining butter cube into small pieces and put them in different places over the bread mix.
Step 6: Bake in a preheated oven at 180℃ (350℉) for 35 to 40 minutes or until the edges of the bread pudding turn brown.
Your easy eggless version of bread pudding is ready to be served!
Serving eggless bread pudding
You can serve bread pudding warm or at room temperature. However, it tastes better if served warm.
It can be enjoyed just like that or you can drizzle some caramel sauce, chocolate sauce, or vanilla glaze on top. Or, just dust it with powdered sugar. Some honey or maple syrup can also be drizzled on top.
Warm bread pudding also tastes delicious with vanilla ice cream. It tastes good with whipped cream too.
You can also serve this delicious dessert with fresh berries, chopped fresh fruits, fruit compote, or any dessert sauce of choice.
Storing, freezing, and reheating
To store the leftover bread pudding, allow it to reach room temperature then transfer to an airtight container and refrigerate. It will be fine for up to 5 days.
This egg-free bread pudding can be frozen too. To do that, cut the bread pudding into smaller portions, and wrap each portion separately with plastic wrap. Transfer them to freezer-safe containers or zip-lock bags and freeze. It will be fine for 3 months.
To reheat, if the bread pudding is frozen, thaw it overnight then allow reaching room temperature. After that either microwave it until evenly heated or put it on an oven-safe dish, cover the dish with an aluminum sheet, and bake at 180℃ (350℉) for 10-15 minutes or until heated well.
Recipe tips, tricks, and variation suggestions
- Feel free to use any variety of bread. I prefer using a baguette to make bread pudding because it creates a nice crispy top layer. However, regular sandwich bread can be used too. Use slightly less (around 3 cups of milk), if not using baguette.
- Stale bread gives a better texture to bread pudding than fresh and soft bread.
- Don't remove the edges of the bread, they become crunchy on getting baked, making the pudding taste even better.
- Add a few teaspoons of instant coffee to milk and create a coffee-flavored bread pudding.
- Chocolate lovers may add chocolate chips instead of raisins. Both can be added too. You can also add cocoa powder to the custard.
- Instead of black raisins, you can also use golden raisins, cranberries, blueberries, or any dried fruits or berries of choice. You can make bread pudding without them too.
Frequently asked questions
Yes, you can also use custard powder in this recipe.
Generally, the bread pudding turns soggy if you add too much liquid. The bread pieces should get soaked well in milk but not fall apart. Different types of bread may need different amounts of liquid so, don't add the whole liquid over bread in one go. Add slowly and carefully.
Vegan notes: To make vegan bread pudding, use plant-based butter and milk. Also, make sure to check the ingredients list of the bread that you are using.
More easy eggless desserts
If you enjoyed this easy dessert and looking for more egg-free dessert recipes then don't miss to check out the following links:
- Puerto Rican tembleque
- Easy cobbler with canned peaches
- Pan fried bananas
- Indian phirni
- Plum cobbler
- Frozen berries cobbler
- Lebanese Riz bi haleeb
- Seviyan kheer
- Thai mango sticky rice
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Recipe
Easy eggless bread pudding
Equipment
- 1 Cooking pot or saucepan
- 1 large bowl
- 1 Whisk
- 1 Baking dish (around 9x13 inches)
- 1 Oven
Ingredients
- 6 cups chopped baguette or any other bread of choice around 1 inch pieces
- 4 cups milk dairy or plant based both are fine
- ½ cup black raisins
- 6 tablespoons light brown sugar adjust to taste
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- 1 tablespoon butter
Instructions
- Put milk, cornstarch, cinnamon powder, sugar, and vanilla extract in a cooking pot and whisk. Put the pot on the stovetop and turn on the heat. Whisk continuously and heat until the sugar gets dissolved. It will take 1-2 minutes only. Turn off the heat and keep the pot aside.
- Put bread cubes and black raisins in a large mixing bowl.
- Pour milk on top and mix. Make sure all the bread pieces get soaked in milk.
- Grease a baking dish with around 1 teaspoon of butter.
- Evenly spread the bread and milk mix on it.
- Cut the remaining butter into small pieces and put them in different places on top of the bread pudding.
- Bake in a preheated oven at 180℃ (350℉) for 35 to 40 minutes or until the edges of the bread pudding turn brown.
Video
Notes
- Feel free to use any variety of bread. I prefer using a baguette to make bread pudding because it creates a nice crispy top layer. However, regular sandwich bread can be used too. Use slightly less (around 3 cups of milk), if not using baguette.
- Stale bread gives a better texture to bread pudding than fresh and soft bread.
- Don't remove the edges of the bread, they become crunchy on getting baked, making the pudding taste even better.
- Add a few teaspoons of instant coffee to milk and create a coffee-flavored bread pudding.
- Chocolate lovers may add chocolate chips instead of raisins. Both can be added too. You can also add cocoa powder to the custard.
- Instead of black raisins, you can also use golden raisins, cranberries, blueberries, or any dried fruits or berries of choice. You can make bread pudding without them too.
- More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
What a wonderfully easy-to-make and terrific-to-eat recipe! I am a big fan of bread pudding so finding this recipe without eggs made my day! Instead of brown sugar I used honey. I must admit that my husband and I love raisins I added in a full cup of raisins plus even 1/2 cup of raisin bran cereal. Thanks for sharing this great recipe. It was a terrific way to start our Saturday morning!
Thank you so much :). I am so happy to know that you and your husband enjoyed it.
So good. My kids are not fans of raisins so I didn't add those but did add 1/4 teaspoon of cardamom for flavor and used crossiants. I used an 8x8 pan so needed to cook it for 50 minutes but was delicious. Will use again.
Thank you ๐