Eggless bread butter pudding recipe
Recipe type: Dessert
eggless bread butter pudding - easy to prepare pudding with whole wheat bread, butter and eggless custard.
- 8 to 10 slices of whole wheat bread or brown bread or white bread, about 350 grams of bread
- 3 cups full fat whole milk
- 6 tbsp organic unrefined cane sugar or regular sugar - adjust as per your taste
- 2 heaped tbsp corn starch
- 2-3 tbsp butter at room temperature or as required
- 3 tsp natural vanilla extract or 1 tsp artificial vanilla essence
- 2 tbsp golden raisins
- 1 tbsp brown sugar or demerara sugar for sprinkling on top (optional)
- 2 pinches of nutmeg powder or grated nutmeg
- 2 pinches of cinnamon powder (optional)
- grease a rectangular or round pan with butter. you can also use medium to large ramekins for making the pudding.
- spread butter evenly on all the bread slices.
- slice them in small cubes, squares or rectangles.
- layered the bread buttered side up, in a greased baking tray.
- sprinkle the bottom layer with some raisins. layer again with bread slices. lastly again sprinkle some raisins on top and keep aside.
- now preheat your oven to 180 degrees C/356 degrees F.
- in another broad pan or a sauce pan, mix milk, sugar and corn starch very well.
- keep the pan on a low flame and gently simmer this mixture, stirring often till the mixture thickens.
- make sure no lumps are formed. so you have to stir continuously.
- once the mixture is thickened, add vanilla extract, cinnamon powder and nutmeg powder.
- stir and pour this eggless custard over the bread layer.
- dot with some butter on top.
- sprinkle brown sugar or demerara sugar evenly on top.
- bake in a preheated oven at 180 degree C/356 degrees F for 35 to 40 mins (please check the notes section below for more details on baking time) , till the tooth pick inserted in the center of the pudding comes out clean and the pudding is set.
- the top will also get browned.
- once the eggless bread butter pudding becomes warm or cools down, slice and serve.
depending on the temperature in your oven and the size of your pan, the pudding might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that the pudding should set firmly and a tooth pick inserted in the pudding should come out clean. if for some reason, the pudding is not set and still slightly runny, then continue to bake for some more time till it sets firmly.