RECIPE FOR BREAD PUDDING WITHOUT EGGS RECIPES

EGGLESS BREAD PUDDING | JUST A PINCH RECIPES

Eggless Bread Pudding | Just A Pinch Recipes image

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.

Provided by Carol Zahn @SummerWind1

Categories Puddings

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

Ingredients

10 slice(s) buttered bread
3 cup(s) whole milk
7-8 tablespoon(s) sugar or to taste
3 1/2 tablespoon(s) corn starch
2 teaspoon(s) vanilla
1/2 teaspoon(s) nutmeg
1/2 teaspoon(s) cinnamon
1 package(s) raisins or less depending on how much you like them
1/4 cup(s) brown sugar

Steps:

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.
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.
Let the bread pudding cool to warm then cut into squares and serve with whipped cream. Enjoy!

OLD FASHIONED ENGLISH BREAD PUDDING (DAIRY FREE / EGG FREE ...

Old Fashioned English Bread Pudding (Dairy Free / Egg Free ... image

Its name certainly doesn't do it justice, as bread pudding neither tastes like bread nor would I class it as a pudding! It's more like a sweet, dense fruit cake. It is delicious served with a cuppa and also makes a fantastic energy-boosting snack for hikes and bike rides. It's super filling, so be sure to cut those squares a modest size!

Provided by Sharon

Categories Snack Treat

Cook Time 120 minutes

Yield 16

Number Of Ingredients 10

Ingredients

500 g / 17½ oz wholemeal (whole wheat) bread
600 ml / 2½ cups soya milk
1 TBSP mixed spice
½ TBSP ground cinnamon (or more mixed spice)
500 g / 3½ cups mixed dried fruit (e.g. sultanas, raisins, candied citrus peel)
zest of 1 unwaxed/organic lemon
zest of 1 unwaxed/organic orange
50 ml / ¼ cup neutral-flavoured oil (I use organic rapeseed (canola) oil)
100 g / ½ cup unrefined ('golden') caster sugar or coconut sugar
2 TBSP Demerara or turbinado sugar

Steps:

Crumble the bread into a large mixing bowl. Pour in the milk and continue crumbling the bread until it has completely broken down. Stir in the mixed spice, cinnamon and dried fruits. Set aside for 30 minutes.
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 20cm / 8 inch square baking tin with non-stick baking paper. Leave some paper overhanging the edges for easy removal.
Add the citrus zest, oil and sugar to the mixing bowl. Stir until thoroughly combined, then tip into the prepared tin. Press down and level with a spatula. Sprinkle the Demerara sugar evenly on top. Bake for 1½ hours, or until a skewer inserted through the middle comes out clean. Leave to cool completely, then remove from the tin and slice.
Stored in an airtight container in the fridge, the bread pudding will keep for a week. It also freezes well.

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