Easy eggless baked bread pudding! A perfect way to use those leftover bread and a delicious dessert to curb those sweet tooth cravings.
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.
Baked Eggless Bread Pudding
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml 1tsp=5ml;
- 6 bread slices You can use any leftover bread. I used my multigrain bread
- 7 oz sweet condensed milk
- 2 cups milk preferably whole milk
- 1 tsp cornstarch optional
- ½ tsp cardamom powder
- a pinch saffron strands
- 2 tbsp raisins
- 2 tbsp nuts
- 2 tsp butter to grease the baking pan
Instructions
- 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.
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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes- Updated the recipe with new pics and recipe cards in 2020.
Appreciate your effort. But…..No nuts which could have added some crunch to the texture. Chopping the bread into small pieces not a good idea. No picture. On the whole, very ordinary.
Hi Kameshwari, Thanks and sorry. While migrating the blog I lost quite a few pictures and I am working on those old posts now. And regarding nuts, at that time my son was not very fond of nuts so I kept it nuts-free. I recently made this with pecans and pecans and walnuts go very well in this recipe. If you are using stale/dried out bread especially the artisan variety chopping helps. I prefer chopping because after baking, it looks more like a cake and it is easy to slice as well. But you can use fresh bread unchopped as well. sorry for not including all these info on the post. My bad. Thanks again for your comment.
Looks really good!
Looks so delicious Vidhya…
Beautifully put together.
Delicious pudding.
Thanks Sneha
My kids love this ! N looks good too
:-) :-)
Delectable pudding!! Nice way to enjoy leftover breads!!
I agree. Thanks
That is one easy dessert and great way to use the left over bread.
Yeah thanks suma
Very interesting pudding. The nuts and condensed milk make it rich and delicious.
Yeah true. Thanks
Great use of that bread..
:-) :-)
Guess what??For a change had the ingredients ready and made it today itself. Huge hit all around. Thanks so much, made my day.Should send you a pic.,,,haha
Oh woww… super. Actually you made my day :-) Glad the recipe worked out. Do email the picture yaar. :-)
one piece left today…and pic looks bad but will send as proof…hehe…thnks again!
Quick to put together and very delicious.
Yeah very true
This is such a simple and easy recipe. Must have tasted good with condensed milk, saffron and elaichi
Yeah Usha Thanks
Easy and delicious pudding Sri
yup.. a quick fix dessert. :-)
That is such a yummy looking bread pudding — it must have tasted amazing with elaichi & saffron.
yup the elaichi added the Indian flavor. :-)
Irresistible pudding to relish simply after having a meal.. Absolutely delicious.
Yeah totally. Thanks
so yum! cannot wait to try!
Will do it specially for you niths.. :-)
Bakes bread pudding that’s awesome!!!
Thanks Malar.
cool idea, liked it
Thanks pa
That looks so yummy :)
:-) :-)