My 74th recipe, "Eggless Bread 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 a eggless bread 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 eggless bread 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 🙂
Eggless Bread and Butter Pudding
Eggless Bread and Butter Pudding
Ingredients
- 4 Bread slices
- Butter - As needed Regular / Vegan
- Vanilla custard powder -2 Tbsp
- Milk - 2 Cups * Vegan can use non-Dairy milk
- Sugar - 2 Tbsp
- Raisins - 1 Large handful
- Ground Cinnamon Powder - ¼ tsp
Instructions
- 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.
Notes | FAQ
Submitted this recipe to Remmy's Kitchen First blog anniversary celebration and giveaway.
Unique places in the World says
This Eggless Bread Pudding recipe is a true gem! Your experience of trying bread pudding for the first time and then crafting your own egg-free version is so relatable and inspiring. I love how you’ve taken something unexpected and turned it into a rich, vegetarian-friendly dish that anyone can enjoy. The fact that this is your 74th recipe shows your dedication and creativity in the kitchen. I’m excited to try this out—thank you for sharing such a delicious and thoughtful recipe!
Judy Davis says
I used some rather stale and tasteless tea cakes from a well known supermarket instead of bread and the result was really good.. Thank you for the recipe..