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Bread Pudding

Eggless Bread Pudding

Course Breakfast
Cuisine continental
Keyword breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Priya Shiva


  • Corn Flour - 1 tbsp
  • Chopped Cashew Nuts and Almonds - 1 tbsp
  • Oats - 2 tbsp
  • Raisins - 1 tbsp
  • Bread slices - 4
  • Melted Butter - 2 tbsp
  • Sugar - 1/3 cup + 4 tbsp
  • Milk - 2 cups
  • Vanilla Essence - 1 tsp
  • Custard Powder - 1 tbsp


  1. Preheat Oven at 180 C. Apply butter on one side of each slice and cut each slice into 4 equal parts.
  2. Grease a oven safe bowl with butter and arrange the bread strips with the buttered side facing upwards.
  3. Combine the cornflour and 1/3 cup sugar along with warm milk in a bowl and mix well. Make sure there are no lumps.
  4. Boil the mixture on a low flame and keep stirring continuously. Cook till the sauce slightly thickens.
  5. Remove from the flame and add add 1/2 tsp vanilla essence and mix it well.
  6. Sprinkle nuts, oats and raisins on the bread strips and pour the sauce evenly over them.
  7. Sprinkle the 1 tbsp sugar evenly on top and 1 tbsp melted butter evenly over it.
  8. Bake for 30 minutes at same temperature. Remove from oven.
  9. To prepare custard sauce - add milk, custard powder, 3 tbsp sugar in pan and cook it on low flame for 4-5 minutes or until the sauce thickens. Keep stirring. Remove from the flame and add 1/2 vanilla essence and mix it well.
  10. Now top this sauce over the pudding and serve it with some fresh fruits.