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 panPreheat 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.
This looks SOOO good! Perfect Fall inspired bread pudding! I love that you made this without eggs too!
Yay for no eggs! And it tastes like french toast?! Yum. Save a bowl for me, please
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I do love me a good bread pudding–and this looks fantastic. There must be something in the air; I’ve seen a couple of other bread puddings on blogs lately, and just posted my own for a savory version as well. Sounds like an entire meal to me.
Looks tasty!! I wish I had a bread maker!!
I don’t think I’ve ever had bread pudding, but this looks delicious!!
YUM! This looks great! I very rarely like sweet bread pudding for the same reason – I think it tastes like flan and I don’t like flan. The topping looks divine and I don’t use tat word often. Wonderful picture:)
Looks wonderful as usual. I can’t help thinking what it would be like with some nice, juicy, plump fruit as well. Hmmm…. now I have to go bake bread. You do know how much I HATE (i.e., love it more than life itself) to bake, don’t you. LOL
You did great! Thanks for the inspiration.
No eggs?! That’s crazy! I would never have believed that it would taste good if not for your delightful pictures!
Hey! Thanks for the comment on ota.bars. I love your blog. Baking is a huge passion of mine, although I’m going to have to figure out how this higher altitude baking works, now that I live in Colorado. Your photos are awesome! Can’t wait to try out some of your recipes!
Bread pudding with no eggs?! Brilliant idea! You have a FANTASTIC site! Thank you for coming to visit mine, because it lead me to yours! Really gorgeous photos, great recipes!
Oh my goodness these look amazing! Well done!!!
I’ve just found your blog. What wonderful recipes! I love it that you bake whatever you want without gluten. I couldn’t eat wheat in any form for 10 years, and I wish that I’d had your blog then! Thanks.
I’m a bit of a challah fanatic, so it’s only natural to be a bit skeptical of an egg-less version. But the cinnamon, maple, and nuts can surely make anything taste great, so this recipe just might be worth a go.
Thanks for dropping into my blog. It’s fun to check out yours for the first time too. Beautiful photos!
Hey pretty! Way to lose the eggs in this one. It’s a beautiful result.
Wow! What a delicious looking bread pudding! I so much love bread pudding. I’ll try your version! Looks so yummy!
Heya, thanks for visiting my site!
I’m so glad I’ve come across your site, because lately I’ve been doing quite a bit of substitutions to lower fat and sugar content, and things like replacing eggs etc. So I love that you have these eggless and meat-subsituted stuff, it’s really helpful! This bread pudding sounds amazing, and I have a neglected bottle of maple syrup in my fridge just waiting to be used in it!
what’s your take on Jules’ recipe versus the others? I haven’t made it yet, but I’ve made Vic’s and a lot of failed messes.
You write well Jenn. I didn’t knwo you can make bread and butter pudding minus the eggs!
I made this recipe for dinner tonight and we loved it! I didn’t have enough maple syrup so substituted some molasses. It wasn’t as mapely but still very good.