Eggless Bread Pudding

Carol Zahn


Being one of the millions allergic to poultry I came up with this so I could have bread pudding too. The big hurdle was the eggless custard.


★★★★★ 1 vote

20 Min
40 Min


  • 10 slice
    buttered bread
  • 3 c
    whole milk
  • 7-8 Tbsp
    sugar or to taste
  • 3 1/2 Tbsp
    corn starch
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 pkg
    raisins or less depending on how much you like them
  • 1/4 c
    brown sugar

How to Make Eggless Bread Pudding


  1. Preheat the oven to 350. Spray a 7x11 casserole dish or a 2 quart dish. Butter all slices of bread and cut into squares. Put all the squares butter side up in layers in your dish. Sprinkle raisins over the first layer and repeat the process until all the bread is used.
  2. In a sauce pan, mix milk, sugar and corn starch with a whisk to make sure you have no lumps. Cook this mixture, stirring constantly until the mixture thickens.
    Once the mixture is thickened, add vanilla, cinnamon and nutmeg.
    Pour the custard over the bread mixture.
    Dot with about 3 tablespoons of butter on top. Sprinkle the brown sugar on top and bake for 40 minutes or until an inserted tooth pick comes out clean.
  3. Let the bread pudding cool to warm then cut into squares and serve with whipped cream.

Printable Recipe Card

About Eggless Bread Pudding

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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