Bread Pudding, without the eggs

Too often bread pudding tastes like bread, plus eggs, rather than a spiced custard carefully suspending pieces of cake-like crusts. I recently began exploring vegan recipes (which forgo eggs), and was curious whether eggless bread pudding could stand up to the lofty definition of good bread pudding.

I was pleasantly surprised, and a few bowlfuls later I was convinced that I’d never again make bread pudding with eggs.




This recipe originally stems from the September issue of Everyday Food, which features a maple syrup sweetened bread pudding. You’ll have to make my version of the recipe your own, as there are many variations depending on the bread you use, in terms of its level of sweetness and its propensity to absorb liquid.

I had half a loaf of this challah on-hand after a recent bread experiment. (I actually followed the recipe, and I suggest you try it. When was the last time you were able to braid gluten-free bread dough?!)

This particular bread pudding is reminiscent of French toast, but can be easily changed to suit your own taste.

Maple-Nut Bread Pudding (without the eggs)

>Inspired by Martha’s Everyday Food (will add original recipe link when it becomes available) with vegan suggestions from this recipe.

*Fills 4-5 small ramekins or larger pan of equivalent volume (6 inch tart pan)

2 1/2 scant cups cubed bread
1ish cup half and half or higher fat non-dairy milk
1/3 cup maple syrup, preferably grade B
1 1/2 Tablespoons arrowroot starch (or corn starch)
1-2 teaspoons cinnamon
1/2 teaspoon vanilla extract (optional)
1-2 Tablespoons butter or substitute (coconut oil/other), melted
1/4+ cup dark brown sugar
1/4-1/3 cup pecans or walnuts
Butter/oil for pan
Turbinado/white sugar for pan

Preheat oven to 325F. Butter or oil chosen pans/ramekins, then dust lightly with turbinado (or white) sugar. Combine milk, maple syrup, arrowroot, cinnamon, and vanilla in a medium bowl, mixing well; make sure the arrowroot dissolves completely. Add cubed bread to mixture and coat evenly. If mixture seems dry, add a bit more milk/syrup. Let stand for 15 minutes, until some of the liquid has been absorbed by the bread. Divide mixture among chosen pans, then distribute walnuts/pecans evenly over the top(s). Pour a bit of the melted butter/oil over each. Finally, sprinkle each with brown sugar; as generously as you please. Place pan(s) on cookie sheet and bake for 25-35 minutes, depending on the sizes/your preference. Let cool five minutes before serving with additional maple syrup.

Kitchen Notes:

-This can be prepared ahead; cover tightly and refrigerate until ready to bake. If mixture seems dry after refrigerating, add more milk/syrup before dividing among pans.

-I topped mine with only a bit of brown sugar, since the challah I used was already quite sweet. If you use a less sweet bread, you may find that you need more than 1/4 cup of brown sugar. Or, add more maple syrup.

-If you are going to use a non-dairy liquid, opt for coconut milk (light also works, and has less coconut flavor), hazelnut milk, or any of the non-dairy milks that have a high fat content, which is key to replacing the richness without the eggs.