Learn how to make delicious eggless bread pudding with custard powder and milk. Baked to a lovely golden crust with soft, melt-in-mouth layers of bread, raisins and almonds, this easy Indian style dessert is a wonderful way to use up leftover bread slices!
Eggless bread pudding with custard sauce is an easy to make and one of the most popular pudding recipes. Long back I had shared an easy pudding recipe with agar agar / china grass. After that, I was looking forward to trying some interesting pudding recipes.
Recently I came across this easy, eggless bread pudding recipe using bread, milk, custard powder, butter, raisins (dry grapes) and nuts in a YouTube video. I tried it using my leftover 3-day-old bread. It is a good option to use leftover old bread slices. The pudding came out very well. Even though we are not big fans of pudding recipes, we liked this very much. I have followed the baking method.
You can try it in a pressure cooker as well. This eggless, custard bread pudding tastes really good. Kids would also love it. After making this, I am eager to try out eggless caramel bread pudding too. Friends, do try this easy, Indian style pudding recipe during Christmas and let me know your feedback. Let’s see how to make bread pudding recipe without eggs and condensed milk with step-by-step photos and a video!
Check out my other dessert recipes using bread:
Quick Notes for US & Abroad Kitchens
- Bread Choice: Any standard sandwich white bread or milk bread (such as Sara Lee, Nature’s Own or Brioche slices from Trader Joe’s) works wonderfully. Slightly stale or 2 to 3-day-old bread absorbs the custard milk mixture best without turning overly mushy.
- Custard Powder Brand: Bird’s Custard Powder or Indian brands like Brown & Polson (readily available at Indian grocery stores or online on Amazon) give the classic yellow color and vanilla flavor. In a pinch, equal amounts of cornstarch mixed with extra pure vanilla extract can be used.
- Milk & Sweetener: Whole milk (homogenized whole milk) yields the richest, creamiest texture. Sweetened condensed milk (like Carnation or Eagle Brand) can replace granulated sugar for a richer, fudge-like consistency.
- Baking Temperature: Bake in a preheated oven at 350°F (180°C). If using a glass Pyrex baking dish instead of a metal or foil tin, keep heat even and check at 30 minutes to prevent the bottom from over-browning.
Eggless Bread Pudding Recipe – Custard Bread Pudding – Indian Style
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).
- 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.
- 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.
- 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.
- 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!
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.
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Try this easy, eggless bread pudding and enjoy!
A must try this year end ,thanks
How long can I store the pudding?One day or two?
one day
Tried this but it takes too long to bake and it was too soggy as it wasn’t getting baked also properly from inside.. will try again to perfect it..
Did you add more milk than mentioned quantity ?