Delicious Bread Pudding Without Butter: Easy & Moist Recipe

Bread pudding is a comforting dessert that transforms stale bread into a rich, custardy treat. This butter-free version offers a moist, flavorful outcome, perfect for those looking to cut back on dairy or butter while still enjoying a classic dessert.

Ingredients

• 4 cups day-old bread, cubed (preferably French bread or brioche)
• 2 ½ cups whole milk (or any plant-based milk for dairy-free)
• ½ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins or dried cranberries (optional)
• Powdered sugar or caramel sauce for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with non-stick spray or a light coat of oil.
2. Place the bread cubes in a large mixing bowl. If using dried fruit, sprinkle it evenly over the bread.
3. In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the custard mixture over the bread cubes, ensuring all pieces are soaked. Gently press down on the bread to help it absorb the liquid.
5. Let the mixture sit for 10-15 minutes to allow the bread to fully soak up the custard.
6. Transfer the mixture to the prepared baking dish, spreading it evenly.
7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from oven and allow to cool for 5 minutes before serving. Optionally, dust with powdered sugar or drizzle with caramel sauce.

Tips

• Substitutions: Use plant-based milks like almond, soy, or oat milk for a dairy-free version. For a richer flavor, add a splash of coconut milk.
• Texture tips: For a creamier pudding, blend the custard ingredients slightly before pouring over the bread.
• Prevent sogginess: Do not soak the bread too long; 10-15 minutes is sufficient to absorb the custard without turning mushy.
• Storage tip: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven for best results.

Serving Suggestions

Serve warm or at room temperature, topped with whipped cream, a dusting of powdered sugar, or a drizzle of caramel or chocolate sauce. Fresh berries or sliced bananas add a bright contrast to the rich pudding.

Variations

• Chocolate bread pudding: Add ½ cup of chocolate chips or cocoa powder to the custard for a decadent twist.
• Apple cinnamon: Mix in diced apples and a pinch more cinnamon for a fruity variation.
• Vegan version: Use plant-based milk and a flaxseed or chia seed egg substitute to keep it vegan-friendly.
• Nutty touch: Incorporate chopped nuts like pecans or walnuts for added crunch.

Storage and Reheating

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30-60 seconds or warm the entire dish in a 350°F (175°C) oven for about 10-15 minutes until heated through. This preserves moisture and texture, making it nearly as delicious as when freshly baked.

Frequently Asked Questions

Can I make bread pudding without eggs?

Yes, you can substitute eggs with flaxseed or chia seed gel (1 tablespoon ground seeds mixed with 3 tablespoons water per egg). This will add moisture and help bind the pudding, though the texture may be slightly different.

Is bread pudding suitable for gluten-free diets?

It depends on the bread used. To make gluten-free bread pudding, use gluten-free bread varieties. Always check ingredient labels to ensure no gluten is present.

Can I add other flavorings or spices?

Absolutely. Nutmeg, cardamom, or a splash of bourbon or rum can enhance the flavor. Fresh orange or lemon zest also adds a bright note.

How do I prevent the pudding from turning out too soggy?

Ensure the bread is stale or slightly dried out before baking, and don’t soak it excessively. Letting the custard sit briefly before baking helps the bread absorb just enough liquid.

What if I want a firmer bread pudding?

Extend baking time by 5-10 minutes or add a bit more eggs or custard mixture to increase firmness. For a custard-like texture, remove from oven once set but still moist.

Can I freeze bread pudding?

Yes, wrap individual portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

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