My 74th recipe, “Eggless Bread and Butter Pudding”, a rich and easy to make breakfast dish. I had never tasted a bread pudding until recently when I had it in a restaurant here. Among all those meat and egg dishes on the menu, this one seemed like a good Vegetarian option for me. But, until I had my first spoonful, I did not realize that bread puddings in restaurants are made with eggs. Though the dish looked lovely and I was very eager to try it, I returned home disappointed. When I was making the Eggless French Toast a week back, an idea suddenly sparked in my mind, and I wanted to try making that pudding using custard powder. I was not too sure how it would turn out and hence I added my two most favorite ingredients. Cinnamon and Raisin. I can never refuse any dessert which has cinnamon and raisin in it. I love the flavor of cinnamon so much and I can eat a handful of raisins just like that. The pudding turned out really well and adding the cinnamon powder and raisins was indeed a master stroke. It was the perfect blend of all flavors I love and the butter made everything better 🙂
- Bread slices -4
- Butter (Regular / Vegan) -As needed
- Vanilla custard powder -2 Tbsp
- Milk -2 Cups (* Vegan can use non-Dairy milk)
- Sugar -2 Tbsp
- Raisins -1 Large handful
- Ground Cinnamon Powder -1/4 tsp
- First, remove the edges from the bread. Butter one side of the bread and cut it diagonally into eight triangular pieces.
- Take a small bowl. Mix the 2 Tbsp of Vanilla custard powder to 2 Tbsp of Milk to form a smooth mixture. Also, heat the remaining milk in a pan along with the sugar.
- Once the milk is hot (small bubbles appears on top), add the custard milk mixture to the milk and stir nicely until combined. Turn off the stove.
- Take a greased loaf pan, arrange 2 of the bread slice with buttered sides facing up. Add half of the ground cinnamon powder and raisins.
- Pour half of the milk custard on top of the bread slices. Now place the remaining bread slices on top and add the remaining raisins and cinnamon powder.
- Add all the remaining milk custard on top and bake in a 350 F oven for about 45 mins or until the custard is set.
- Let is cool for a few minutes and enjoy at room temperature or chilled.
- - You can also just do 1 layer instead of 2 layers.
- - Add less raisins on top of the pudding and more in the middle layer. Chances are that the ones on top could burn.
- - In case you are not able to find custard powder, use corn starch and vanilla essence instead.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.