Classic 3-Ingredient Eggless Bread Pudding Recipe

Today we are sharing a classic recipe that will make your mouth water: the Eggless Bread Pudding. This traditional dessert is made with only three ingredients and has that melt-in-your-mouth texture that takes you right back to grandma’s kitchen. The best part? It is super easy to prepare, and it’s the perfect way to stop wasting leftover bread. Let’s get baking!

Ingredients for Your Bread Pudding:

Pudding:

• 5 day-old bread rolls (or any crusty bread that has gone stale)
• 3 ½ cups whole milk
• 1 ½ cups granulated sugar

Caramel Sauce:

• 1 ½ cups granulated sugar
• ½ cup water

How to Prepare Eggless Bread Pudding:

Pudding Base:

1. Cut the stale bread into small, manageable pieces.
2. In a large bowl, place the bread pieces and pour the milk over them.
3. Let the bread soak in the milk for about 5 minutes, or until it is completely soft and saturated.

For the Caramel Sauce:

4. While the bread is soaking, prepare the caramel. In a saucepan, add the 1 ½ cups of sugar.
5. Melt the sugar over medium heat, stirring constantly until it reaches a beautiful amber color. Be careful not to burn it.
6. Once fully melted, carefully add the ½ cup of water little by little, stirring continuously until the caramel is smooth and homogeneous.
7. Remove from heat and carefully pour the caramel into your pudding mold, coating the bottom and sides evenly. Set aside to cool.

Pudding Mixture:

8. Preheat your oven to 400°F (200°C) for 10 minutes.
9. Place the soaked bread and milk mixture into a blender.
10. Add 1 ½ cups of sugar and blend until completely smooth.
11. The mixture might look a little thick, which is normal. Use a spoon to ensure everything is well incorporated.

Assembly and Baking:

12. Pour the pudding mixture carefully into the caramel-coated mold.
13. Place the mold inside a larger, deeper baking pan to create a bain-marie (water bath). Add hot water to the larger pan until it reaches about 2/3 of the way up the side of the pudding mold.
14. Bake at 400°F (200°C) for approximately 1 hour, or until the pudding is firm to the touch and a toothpick inserted in the center comes out clean.
15. Remove from the oven and let it cool slightly.

Unmolding:

16. To unmold, gently run a knife around the edges to release the pudding from the sides.
17. Place a large, flat plate over the top of the mold and carefully flip it over.
18. Wait a few seconds for the pudding to release gently onto the plate.

Serving:

19. You can chill it in the refrigerator if you prefer, but this bread pudding is also incredibly delicious served warm!

Pro Tip:

Add the water gradually when making the caramel to avoid crystallization. Keep simmering until you achieve that perfect, rich sauce.

Fun Fact:

The secret to perfect unmolding is doing it while the pudding is still warm. There is no need to wait for it to cool completely; this helps the caramel slide out of the mold much easier without sticking.

Enjoy this budget-friendly, mouth-watering dessert, perfect for any occasion. This 3-ingredient Bread Pudding will surprise everyone with its incredible creaminess and flavor. Give it a try and share this recipe with your friends and family. Enjoy!