Bread and butter pudding is one of the most comforting and nostalgic desserts, perfect for using up leftover bread and warming up a chilly day. Traditionally, this British classic contains eggs to create a custard base. But if you're looking for a vegan dessert, allergy-friendly, or simply egg-free, you're in the right place.
In this recipe, we'll guide you through making bread and butter pudding without eggs, a soft, rich, and golden dessert with all the flavor and comfort of the original. Whether you’re avoiding eggs for dietary reasons or just ran out, this guide for making an easy eggless bread pudding at home won’t disappoint. Whether you’re making it for family, guests, or just treating yourself, this eggless bread and butter pudding recipe proves that comfort food can be inclusive and just as indulgent. Try it once, and it may just become your favorite dessert!
What Makes Eggless Bread and Butter Pudding Special
Unlike many other egg-free desserts that sacrifice texture or taste, this egg-free bread and butter pudding delivers a delicious custard-like texture using simple ingredients. Instead of eggs, we use alternatives like cornstarch, custard powder, or condensed milk combined with milk or plant-based alternatives to bind the ingredients and give the pudding that classic creamy finish.
Why you'll love this eggless pudding:
- Perfect for vegetarians or those with egg allergies
- Simple budget-friendly ingredients
- Can be made dairy-free or vegan
- Classic flavor, soft texture, golden top
Origins of Bread and Butter Pudding
Bread and butter pudding has its roots in British culinary tradition, dating back to at least the 17th century. Originally a frugal dish made to use leftover bread, it evolved into a beloved comfort food. Layers of buttered bread are soaked in a custard mixture and baked until golden and slightly crispy on top.
Modern versions incorporate spices, raisins, citrus zest, and even chocolate, but the soul of the dish remains the same, humble ingredients transformed into something magical.
Now, let's give this timeless dessert a vegan twist, with no eggs.
Essential Ingredients for Eggless Pudding
To create a soft, creamy eggless bread pudding at home, you’ll need the following:
Ingredient | Purpose / Notes |
Day‑old or slightly stale bread (white, brown, brioche, challah) | Provides structure; stale bread absorbs more custard mixture |
Butter or vegan butter | For spreading on the bread slices |
Milk or plant‑based milk (almond, oat, soy, etc.) | To soak the bread and form a creamy base |
Cornstarch or custard powder | Helps bind and thicken the custard without eggs |
Sugar (white, brown, coconut, etc.) | Adds sweetness |
Vanilla extract | For aroma and warmth |
Raisins or sultanas (optional) | Adds texture and sweetness here and there |
Cinnamon or nutmeg | Adds depth and warmth of flavor |
Grated lemon or orange zest | Fresh note |
Chocolate chips | For chocolate bursts |
Chopped nuts | Adds crunch |
Maple syrup drizzle | For extra sweetness and a finishing touch |
How to Make Eggless Bread and Butter Pudding
Step-by-Step Instructions:
Step 1: Prepare the Bread
- Slice your bread into triangles or squares.
- Butter one side of each slice generously.
- Arrange the slices, buttered side up, in a greased baking dish, layering slightly if needed.
Step 2: Make the Eggless Custard
In a saucepan, combine:
- 2 cups of milk (or plant-based alternative)
- 2 tbsp cornstarch or custard powder
- 1/4 to 1/3 cup sugar (adjust to taste)
- 1 tsp vanilla extract
Gently heat over medium heat, whisking constantly until the mixture thickens slightly. Do not boil.
Step 3: Assemble
- Pour the warm custard evenly over the bread slices, making sure every piece gets soaked.
- Add raisins or other toppings between layers if using.
- Let it sit for 10–15 minutes to allow the bread to absorb the liquid.
Step 4: Bake
- Preheat the oven to 180°C (350°F).
- Bake for 30–35 minutes until golden brown on top and set in the middle.
- For an extra golden top, sprinkle a little sugar and cinnamon before baking.
Step 5: Serve
Let the pudding cool for a few minutes. Serve warm as is, or with a scoop of vanilla ice cream or a drizzle of custard.
How to Serve Eggless Bread Pudding
This pudding is best served warm, fresh out of the oven. You can pair it with:
- A scoop of dairy-free or traditional vanilla ice cream
- A drizzle of warm custard or cream
- A dusting of powdered sugar
- Fresh berries for contrast
It also tastes great cold the next day, making it a perfect make-ahead dessert.
Tips for the Best Egg-Free Bread and Butter Pudding
- Use stale bread: It absorbs the custard better than fresh bread.
- Don’t skip the butter: Even if you’re going vegan, use a quality plant-based butter for that classic richness. You can use Calin's butter to have a richer flavour.
- Let it rest: After pouring the custard, give the bread time to soak up all the goodness before baking.
- Try new things: Try flavors like cardamom, orange zest, chocolate chips, or even espresso for a twist.
Frequently Asked Questions (FAQs)
Can I make this pudding with almond or oat milk?
Yes, absolutely! Both almond milk and oat milk work well as substitutes for dairy milk in this recipe. They both create a creamy base, with oat milk offering a slightly sweeter, thicker texture.
What’s the difference between eggless and traditional bread pudding?
Traditional bread and butter pudding uses eggs to create a custard that binds and thickens during baking. In the eggless version, we replace eggs with ingredients like cornstarch, custard powder, or condensed milk. The texture remains soft and creamy, but it's slightly less rich than the egg-based version. It's perfect for those with allergies or following a vegetarian or egg-free diet.
How do I prevent the pudding from drying out?
To keep your eggless bread pudding moist:
- Don’t overbake; remove it once it’s just set in the center.
- Let the bread soak in the custard mixture for 10–15 minutes before baking.
- Cover the dish with foil if the top is browning too quickly.