eggless bread butter pudding recipe – baked bread butter pudding

eggless-bread-butter-pudding

eggless bread butter pudding recipe – a baked pudding recipe made with whole wheat bread, butter and eggless custard sauce.

the eggless custard is easy to make and this recipe can be used as a custard base for any recipe that involves custard. no custard powder is added to prepare the custard. the thickening agent added is corn starch or as we indians call it – corn flour.

the recipe method has been loosely adapted from about.com. the original recipe uses eggs, but since i know how to make an eggless custard sauce, i have used my own recipe to make the custard sauce.

i made the pudding with homemade whole wheat bread. i was experimenting with a different technique for whole wheat bread than the bread recipe that is already posted on the blog. the result was somewhat dense bread.

from half of the loaf, i made bombay veg sandwiches and the remaining half i made the eggless pudding. i usually make this pudding with either homemade whole wheat bread or homemade brown bread as obviously they are more nutritious than white bread.

bread butter pudding goes extremely well as a dessert in itself. you can top the pudding with chocolate sauce or caramel sauce, if you prefer. sometimes i sprinkle brown sugar on top before baking the pudding (pic above). after getting baked there is a lovely aroma from the caramelized brown sugar.

lets start step by step eggless bread butter pudding recipe:

1. spread butter on the bread slices. slice them in cubes, squares, triangles or rectangles. i chopped into small cubes. you can keep medium to large triangular or rectangular slices. since these were homemade bread, i have not sliced the crusts. you can if you prefer.

buttered bread

2. layered the bread buttered side up, in a greased baking tray. sprinkle the bottom layer with some raisins. layer again with bread slices. lastly again sprinkle some raisins on top and keep aside.

layered buttered slices

4. in another broad pan or a sauce pan, mix milk, sugar and corn starch very well.

mix milk, sugar and corn starch to make pudding

5. bring this mixture to a gentle simmer on a low flame. you just need to gently heat the custard sauce mixture and stir it often.

cook on a low flame

6. the sauce would start to thicken. continue to stir so that no lumps are formed.

cooking the mixture to make bread pudding

7. the consistency should be thick like that of a custard sauce.

making bread butter pudding

8. once the sauce is thickened, add vanilla extract and nutmeg powder.

adding nutmeg to make bread butter pudding

9. stir and pour this eggless custard over the bread layer.

pour mixture on bread layer

10. bake in a preheated oven at 180 degree C/356 degrees F, for 35 to 40 mins (please check notes in the recipe details for baking time), till the tooth pick inserted in the center of the pudding comes out clean and the pudding is set firmly. the top will also get browned. i had to use two baking pans for the pudding. this pudding can even be made in medium to large ramekins.

bake the eggless bread butter pudding

11. the baked eggless bread butter pudding below.

eggless bread butter pudding recipe

12. let the pudding become warm or cool down and then slice and serve the eggless bread butter pudding.

eggless bread pudding

eggless bread butter pudding recipe below:

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eggless bread butter pudding recipe
 
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Cook time
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eggless bread butter pudding - easy to prepare pudding with whole wheat bread, butter and eggless custard.
Author:
Recipe type: dessert
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 8 to 10 slices of whole wheat bread or brown bread or white bread, about 350 grams of bread
  • 3 cups full fat whole milk
  • 6 tbsp organic unrefined cane sugar or regular sugar - adjust as per your taste
  • 2 heaped tbsp corn starch
  • 2-3 tbsp butter at room temperature or as required
  • 3 tsp natural vanilla extract or 1 tsp artificial vanilla essence
  • 2 tbsp golden raisins
  • 1 tbsp brown sugar or demerara sugar for sprinkling on top (optional)
  • 2 pinches of nutmeg powder or grated nutmeg
  • 2 pinches of cinnamon powder (optional)
Instructions
  1. grease a rectangular or round pan with butter. you can also use medium to large ramekins for making the pudding.
  2. spread butter evenly on all the bread slices.
  3. slice them in small cubes, squares or rectangles.
  4. layered the bread buttered side up, in a greased baking tray.
  5. sprinkle the bottom layer with some raisins. layer again with bread slices. lastly again sprinkle some raisins on top and keep aside.
  6. now preheat your oven to 180 degrees C/356 degrees F.
  7. in another broad pan or a sauce pan, mix milk, sugar and corn starch very well.
  8. keep the pan on a low flame and gently simmer this mixture, stirring often till the mixture thickens.
  9. make sure no lumps are formed. so you have to stir continuously.
  10. once the mixture is thickened, add vanilla extract, cinnamon powder and nutmeg powder.
  11. stir and pour this eggless custard over the bread layer.
  12. dot with some butter on top.
  13. sprinkle brown sugar or demerara sugar evenly on top.
  14. bake in a preheated oven at 180 degree C/356 degrees F for 35 to 40 mins (please check the notes section below for more details on baking time) , till the tooth pick inserted in the center of the pudding comes out clean and the pudding is set.
  15. the top will also get browned.
  16. once the eggless bread butter pudding becomes warm or cools down, slice and serve.
Notes
depending on the temperature in your oven and the size of your pan, the pudding might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that the pudding should set firmly and a tooth pick inserted in the pudding should come out clean. if for some reason, the pudding is not set and still slightly runny, then continue to bake for some more time till it sets firmly.


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  1. Meena says

    hi Dassana i will b tryig this recipe soon……just a quick query …can i substitute something else for raisins in the puddig recipe as i m not a big fan of raisins..
    Thanks again for the lovely recipes and always replying to the queries :)

  2. minal mahesham says

    Hi Dassana…simply love your blog…m addicted to it now…not a single day goes without reading ur recipies…hav made few of them… and your recipes never let me down…Hats off to you..

  3. Rukhsana says

    Hi Dassana
    Where can one buy vanilla extract ? I just purchased a bottle from gourmet.com which was quite expensive, any other suggestions ?
    Thanks !

    • says

      if you live in india, then vanilla extract is difficult to get. if you get also, it will be expensive as it will be an imported one. i have an american one got from america by a friend. vanilla extract can be made at home with vanilla beans and vodka. i know the method. so will add a diy post soon.

  4. says

    Bread pudding always brings in nostalgic memories of my late grandmother. She used to make the best puddings……now I am tempted to make for my kids….tempting clicks as usual.

  5. Preeti says

    That first picture is just AMAZING! From the photos I can tell how yummy the pudding must be :) My mom tried making this many years back and it was not good. The taste was OK but we used store brought sliced bread which is too soft (since we were in Bombay, we used Wibs bread) it became a very soggy mess. Home made bread must be giving it a good texture.

    • says

      thanks preeti. i think any bread should work. i used to make a similar pudding with eggs with store brought bread. but never had any issues. it also depends on whether you mash the bread or keep it sliced.