Eggless Bread Pudding With Eggless Vanilla Custard Sauce | Left Over Challah Bread Recipe

Today's recipe is one of my favorite desserts, Bread Pudding. I have already posted an old Fashioned Almonds Oats Bread pudding, egg version and this is an Eggless Bread Pudding using Vegan Challah Bread. I baked a huge loaf of Challah bread and was bored with plain toast or eating with butter & jam. So decided to try bread pudding, but when I started the preparation then only noticed that no eggs in the fridge. Soon searched for an eggless bread pudding and happy to find this recipe in Tarla Dala site. Without any second thought tried it as i have all other ingredients in hand. I followed the recipe as such. Except the addition of oats which was not mentioned in the recipe. Oats gives a slight mushy and chewy taste to the pudding and makes it even more delicious and filling. This time I also tried a simple eggless Vanilla Custard Sauce to pair with the bread pudding. Both the eggless recipes turned out awesome and we liked it a lot. This is one perfect dessert that adds beauty and flavor to the party table on any special occasion. Here you go.,

Preparation Time : 3-5 minutes Cooking time : 10 -12 minutes

Baking time : 35 minutes

Serves  2-3

Ingredients

1. Bread slices   4 (i used Jewish Vegan Challah Bread)
2. Butter     1/2 tsp
3. Corn starch   1 tbsp
4. Sugar        1/3 cup
5. Milk    1 cup
6. Vanilla Essence    1/4 tsp
7. Nuts     2-3 tbsp(i used slivered Almonds)
8. Oats     2 tbsp
9. Raisins    1 tbsp
10. Brown sugar     2 tbsp
11. Butter melted    1 tbsp(i used just 1-2 tsp for flavor)

Method

• Remove the crust from the bread slices(i used with crust), apply 1/2 tsp of butter on one side of each slice and cut each slice into small strips as desired.

• Arrange the bread strips with the buttered side facing up on a greased 8" diameter oven-proof glass dish. Keep aside.

• Combine the cornflour and sugar along with 1/4 cup of warm milk in a deep bowl and mix well till the sugar melts and Keep aside.

• Boil the remaining 3/4  cup of milk on a slow flame and gradually add the cornflour-sugar mixture, while stirring continuously so that no lumps remain.
• Cook on a slow flame for 3-4 minutes or till the sauce slightly thickens and becomes smooth, while stirring continuously. Remove from the flame and keep aside and add vanilla essence and stir well.

• Now Sprinkle nuts, oats and raisins on the bread strips and pour the sauce evenly over them.
• Sprinkle the brown sugar evenly on top and pour the melted butter evenly over it.

• Bake in a pre-heated oven at 180 C / 350 F for 35 to 40 minutes( mine done in 26 minutes).
• Serve Warm with Vanilla Custard Sauce or as such.

For Vanilla Custard Sauce

1. Milk    3/4 cup
2. Sugar     4 tsp
3. Custard Powder     1 tbsp
4. Vanilla Essence    1/4 tsp

Preparation & Cooking Time : 5 + 5 minutes, Makes 3/4 cup

Method

• Mix the custard powder in 1/4 cup of cold milk to a smooth paste.
• Put the rest of the milk to boil with the sugar.
• When the milk starts boiling, add the custard powder gradually and cook on a medium flame for 3 to 4 minutes while stirring continuously.
• Cool the sauce and add the vanilla essence.
• If using Pasteurized milk, just mix custard powder, sugar with milk and cook for 4-5 minutes or until the sauce thickens, constant stirring is must.
• That's it..Vanilla Custard Sauce ready, serve with warm bread pudding or you can even try with Fruit salad or Fruit Custard.

Notes:
You can use any desired bread slices, white bread, wheat bread or any bread.
Adding oats is optional.