Bread pudding is a comforting dessert that transforms simple bread into a rich, custardy treat. This no-oven version is perfect for quick preparation and yields a warm, satisfying dish without needing to turn on your oven.
Ingredients
- 4 cups day-old bread, cubed (about 6 slices of bread)
- 2 cups whole milk or dairy-free alternative
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- ¼ cup raisins or dried cranberries (optional)
- Butter or non-stick spray for greasing
Instructions
- Prepare the bread: Cut or tear the bread into small cubes and place them in a large mixing bowl.
- Make the custard mixture: In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Combine ingredients: Pour the custard mixture over the bread cubes, gently pressing down to ensure all bread is soaked. Let it sit for 10 minutes to absorb the flavors.
- Add optional ingredients: Stir in raisins or dried cranberries if using for added sweetness and texture.
- Prepare for steaming: Lightly grease a heatproof dish or a large, deep skillet with butter or non-stick spray.
- Cook the pudding: Transfer the soaked bread mixture into the prepared dish. Cover with a lid or aluminum foil. Place it over a large pot or deep skillet filled with about 2 inches of simmering water (double boiler method). Ensure the water does not touch the pudding. Steam over low heat for 25-30 minutes, checking occasionally to maintain gentle simmer.
- Finish and serve: Once the pudding is set and a toothpick inserted in the center comes out clean, carefully remove from heat. Let it cool slightly before serving. Optionally, dust with powdered sugar or drizzle with caramel sauce.
Tips
- Use slightly stale bread for better absorption of the custard, but fresh bread also works if you let it sit in the custard longer.
- If you prefer a creamier pudding, substitute some of the milk with heavy cream or coconut milk.
- For a vegan version, replace eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water per egg) and use plant-based milk.
- Ensure your water is simmering gently; boiling water can cause the pudding to become soggy or unevenly cooked.
Serving Suggestions
Serve the bread pudding warm, topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel or chocolate sauce. Fresh berries or sliced bananas can add a fruity contrast to this cozy dessert.
Variations
- Chocolate Bread Pudding: Add ½ cup of chopped chocolate or chocolate chips to the mixture before steaming.
- Apple Cinnamon: Mix in diced apples and increase cinnamon for a fall-inspired flavor.
- Coconut: Replace half the milk with coconut milk and add shredded coconut for a tropical twist.
- Nutty: Sprinkle chopped nuts such as pecans or walnuts on top before steaming for added crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave and heat for 30-40 seconds until warmed through. For best results, reheat gently to prevent drying out or becoming soggy.
Frequently Asked Questions
Can I make bread pudding without eggs?
Yes, you can substitute eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). This creates a binding agent suitable for vegan diets and still produces a custardy texture.
How do I know when the bread pudding is done steaming?
The pudding is ready when it has set and a toothpick inserted into the center comes out clean. It should feel firm but still moist, not runny. The steaming process typically takes about 25-30 minutes on low heat.
Can I use fresh bread for this recipe?
Fresh bread can be used, but it may absorb less custard and result in a less moist pudding. To improve absorption, let the bread sit in the custard mixture for at least 15 minutes before steaming.
What if I don’t have a steamer or large pot?
You can create a makeshift steamer using a large, deep skillet or saucepan with a lid. Place a heatproof rack or a folded towel at the bottom, add simmering water, and set your dish on top, ensuring it doesn’t touch the water. Cover tightly and steam gently.
Can I prepare this in advance?
Yes, assemble the bread and custard mixture, then refrigerate it covered for up to 12 hours before steaming. When ready, steam as directed for a fresh, warm dessert.
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