Perfect for those winter mornings or to satiate the sweet tooth. Eggless custard bread pudding is the best for such situations. It is a make ahead dessert recipe and dessert for breakfast sure sounds good isn’t it! Fruit crumbles, crisps and now eggless custard bread pudding, delicious and decadent breakfast or wait a minute, dessert.
Eggless custard bread pudding works really well a day old bread, as in make the bread or buy the bread one day earlier. This way bread soaks up a lot of custard and tastes better as it sits in the refrigerator. Here I have used my whole wheat bread recipe. The raisins, cashews and butter really take this pudding to the next level and makes it rich. You can adjust the ingredients as per your taste.
I make this eggless custard bread pudding and serve it as breakfast and then serve leftover as a small portion of dessert, double win! Custard is made using homemade custard powder or you can buy vanilla flavoured custard powder and then poured over bread. It is then baked till golden.
Try more breakfast dessert recipes from FOI:
Peach and blueberry crostata
Orange Oat Bars
Cinnamon Rolls
Cinnamon Toast etc
Also try fruit custard for a light dessert!
- 2 Tbsp custard powder
- ½ litre or 500 ml full cream milk
- 5-6 slices whole wheat bread
- 2-3 Tbsp raisins
- 8-10 cashews
- 1 Tsp good vanilla extract
- Unsalted butter to smear on bread
- Cinnamon powder to sprinkle
- In a small bowl, soak the raisins in water
- Take 2-3 Tbsp milk and add it over custard powder in a small bowl
- Mix the milk and custard until smooth and no lumps
- Pour the rest of the milk in a heavy bottomed saucepan
- Next add the custard powder mixture into the milk
- Keep stirring until milk scalds
- The custard now starts to thicken and will coat the spoon, turn off heat and allow it to cool
- Add vanilla extract and stir, keep aside
- Slice the bread and apply softened unsalted butter
- Roughly chop the bread slices to around 1" cubes
- Grease a baking dish or square ramekin with butter
- Sprinkle some raisins at the bottom of the pan
- Place the buttered bread pieces in the pan
- Dot with raisins and cashews all over
- Sprinkle cinnamon powder
- Now pour the luscious custard all over
- Bake in a pre-heated oven at 180 Deg C for 12-15 minutes
- Serve warm or at room temperature!
Skip cashews and raisins if you do not prefer them and keep the pudding plain
To prevent skin formation on custard place cling film on top of custard directly, but do this carefully
Eggless Bread Custard Pudding Stepwise:
In a small bowl, soak the raisins in water
Take 2-3 Tbsp milk and add it over custard powder in a small bowl
Mix the milk and custard until smooth and no lumps
Pour the rest of the milk in a heavy bottomed saucepan
Next add the custard powder mixture into the milk
Keep stirring until milk scalds
The custard now starts to thicken and will coat the spoon, turn off heat and allow it to cool
Add vanilla extract and stir, keep aside
Slice the bread and apply softened unsalted butter
Roughly chop the bread slices to around 1" cubes
Grease a baking dish or square ramekin with butter
Sprinkle some raisins at the bottom of the pan
Place the buttered bread pieces in the pan
Dot with raisins and cashews all over
Sprinkle cinnamon powder
Now pour the luscious custard all over
Bake in a pre-heated oven at 180 Deg C for 12-15 minutes
Serve warm or at room temperature!
