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–+ servings

Eggless Bread Pudding Recipe with Condensed Milk

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Enjoy this easy eggless bread pudding recipe. Learn how to make bread pudding without eggs for a rich, creamy, and comforting dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Course: Desserts
Cuisine: British
Ingredients Method Notes

Ingredients
  

Make Eggless Custard
  • 2½ Cups Milk 500 ml+½Cup
  • ¼ cup Custard Powder or Cornstarch
  • 2-3 tbsp Sugar or as required
  • 1 tsp Vanilla Essence if using cornstarch or cornflour(as known in India)
To Prepare Pudding
  • 6-7 Bread Slices prefer dry bread and made with Whole Wheat Flour
  • 2 tbsp Melted Butter(unsalted)
  • 1-2 tbsp Orange Marmalade optional
  • ½ Cup Mixed Nuts like Almonds, Cashew Nuts, Hazelnuts
  • ½ Cup Dried Fruits Raisins, Figs, Apricots, Cranberries, Prunes
  • 1½ Cup Custard or as required
  • 1 tbsp Brown Sugar use as required
  • 1 tbsp Almond Meal or coarse mixed nut powder

Method
 

Make Custard
  1. Reserve ½ cup of milk and boil the remainder in a heavy-bottomed pan over medium heat.
  2. Dissolve the custard powder or cornstarch in the reserved cold milk and set aside.
  3. If not using custard powder, whisk cornstarch and vanilla essence into ¼ cup of milk to create a slurry.
  4. Reduce the heat once the milk boils, whisk in the custard slurry, and stir continuously to prevent lumps from forming.
  5. Stir in the sugar and maintain the heat at a low setting.
  6. Cook the custard until it begins to thicken.
Prepare the baking dish to make Pudding
  1. Preheat the oven to 180°C (350°F); for an OTG, preheat for 15 minutes with both heating elements on.
  2. Lightly grease a baking dish with butter.
  3. Cut the bread into cubes or slices for layering.
  4. Arrange the bread slices in the baking dish and drizzle with melted butter.
  5. Spread orange marmalade over the bread slices, if using.
  6. Add chopped mixed dried fruits and nuts; if using figs or apricots, soak them in warm water for a few minutes before adding.
  7. Spread a portion of the custard over the layer.
  8. Add another layer of bread slices and top with additional nuts and dried fruits.
  9. Pour approximately ½ cup of custard, or as needed, over the top layer of bread.
  10. Sprinkle brown sugar over the top, along with optional almond meal or ground nuts for a crunchy texture.
  11. Bake in the preheated oven at 180°C (350°F) for 30 to 35 minutes.
  12. Remove from the oven, allow it to cool slightly, and serve warm with extra custard and fruits.
Storage and Reheating
  1. Store leftover pudding in an airtight container or cover the baking dish tightly with plastic wrap.
  2. Reheat in a preheated oven at 180°C (350°F) for 5 to 10 minutes.

Notes

For Custard, I use my eggless custard recipe which I use in making FRUIT CUSTARD, CUSTARD TRIFLE, that I make using Custard Powder which is available in India. You can also make it with cornstarch and vanilla essence.
You can also add fresh fruits like peeled sliced apples, pear, nectarines. Berries like strawberries, blueberries. Orange peel or candied fruits add a lot of citrusy flavour to this baked dessert.
Bread pudding can be made ahead, refrigerated overnight or for 1-2 days.
Make Custard a day before and then assemble the bread nuts and custard together and bake. I prefer not to layer the bread and custard before baking and store as bread pieces get soggy and lose the texture.
To avoid this bake the pudding and then refrigerate once it completely cools down. Reheat then serve as you like with more custard or vanilla ice cream or just like that. If  baked pudding is very dry add 2-3 tbsp milk before reheating .