It has been some time since I made this, but growing up, I used to love bread pudding. We would go to weddings, and I would go straight to the desserts to check if there was bread pudding, and then I would plan my meals accordingly. I loved bread pudding.
So when I became vegetarian and realised bread pudding contained eggs, I was quite crushed.
And then! My husband asked me to make bread pudding, and Google delivered, and the only thing about the recipe I found that I wasn’t 100% happy with was the texture of the custard, so I went about substituting how I usually make custard instead.
- 4 to 5 slices of bread
- 1 1/2 cups of milk
- 3 tbsp sugar
- 1 1/2 to 2 tbsp custard powder
- 1 to 1 1/2 tbsp butter (as required)
- 1/2 tsp vanilla extract
- 1/2 tbsp brown sugar (optional)
- 1 pinch nutmeg powder
- 1 pinch cinnamon powder (optional)
- Grease a pan with butter.
- Spread butter evenly on bread slices.
- Slice bread into small cubes, rectangles or squares
- Layer the bread, buttered side up, in your tray until all the bread is in in tray.
(You can also sprinkle raisins between layers, but I usually don’t.)
- Preheat oven to 180 degrees Celcius.
- In a sauce pan, mix milk, sugar and custard powder well on a low fire until mixture thickens and there are no lumps.
- Add vanilla extract, cinnamon powder and nutmeg powder.
- Pour mixture over the bread layers.
- Dot the top with a little butter and evenly sprinkle brown sugar on top. (This is optional, but it gives the pudding a nice crust.)
- Bake for about 35 to 40 minutes, until a tooth pick inserted comes out clean and the top is browned.
- Unfortunately, you have to share. But serve everyone a small piece while you hoard the rest.
This is making me hungry and now I want to make this again. I know what I’m doing this weekend!