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Eggless bread pudding recipe
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Eggless Bread Pudding Recipe - Custard Bread Pudding - Indian Style

Easy and delicious eggless bread pudding recipe using custard powder and milk. Soft, custardy in the center with a golden crust, made without eggs or gelatin. A perfect Indian style dessert!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Indian
Keyword: bread pudding recipe, bread puddinh without eggs, eggless bread pudding, Eggless bread pudding recipe, eggless bread pudding with custard, how to make bread pudding
Servings: 4 servings
Author: Chitra

Ingredients

Main Ingredients

  • 6 slices White bread or milk bread cut into small cubes
  • 2 cups Boiled milk (warm or room temp) approx. 500 ml
  • ½ cup Sugar approx. 100 g / 3.5 oz, adjust to taste
  • 2 tbsp Vanilla custard powder approx. 20 g
  • 1 tbsp Butter melted or softened
  • 1 tsp Vanilla essence
  • ½ tsp Cinnamon powder

For Layering & Garnish

  • 2 tbsp Raisins / dry grapes soaked in 1/4 cup hot water
  • 2 tbsp Almonds or cashews finely chopped
  • 1 tbsp Sugar to sprinkle on top before baking

Instructions

  • Soak dry grapes or raisins in 1/4 cup of hot water. Chop the almonds or cashews into small pieces. Take the bread slices and cut into small cubes (edges do not need to be removed).
    Chopping bread slices into small cubes and soaking raisins in hot water
  • In a wide bowl, take the boiled milk. Add sugar, butter, custard powder, vanilla essence and cinnamon powder. Mix well without any lumps using a whisk. Check for sweetness and add more sugar if needed.
    Mixing boiled milk with custard powder sugar butter vanilla and cinnamon powder without lumps
  • Grease a baking pan or silver foil box with butter. Arrange half of the bread cubes as the first layer. Pour half of the prepared custard milk all over the bread pieces. Press and immerse the bread pieces in the milk using a spatula. Sprinkle half of the soaked raisins and chopped almonds.
    Layering bread cubes in greased baking pan pouring custard milk and pressing with spatula
  • Layer the remaining bread pieces on top and pour the remaining custard milk. Press down well with a spatula so all bread pieces absorb the liquid. Top with the remaining soaked raisins and chopped almonds. Lastly, sprinkle 1 tbsp of sugar on top.
    Adding second layer of bread cubes pouring remaining milk topping with raisins almonds and sugar
  • Preheat the oven in convection mode to 180°C (350°F). Place the baking tray inside and bake for 30 to 40 minutes, or until the top of the bread turns golden brown. Remove from the oven, slice and serve hot or warm. Enjoy!
    Baking eggless bread pudding in convection oven until top turns golden brown and slicing to serve

Video

Notes

  • Adjust the quantity of sugar as per your taste. You can also use sweetened condensed milk in place of sugar.
  • Baking time may slightly vary. Bake until the crust changes to a golden color. Do not overbake, as the bottom may get burnt. Keep an eye on it after 30 minutes.
  • If you pre-boil the milk and custard mixture on stovetop for a minute to thicken, 20 minutes of baking is sufficient. Since the milk was poured directly, it takes 30 to 40 minutes to bake.