Eggless bread pudding recipe with banana and chocolate chips, a delicious eggless dessert for bread pudding lovers. The recipe is quite easy to adapt and you can make it in less than 30 mins. What’s not to love?
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- Eggless Bread Pudding Recipe with Banana & Choc Chips Ingredients Instructions
This bread pudding recipe happened quite randomly actually. I was chatting with my friend SJ and she was telling me how her mom was making bread pudding for her and her son. I asked for the recipe, she typed it out to me and I went into my kitchen soon after. An hour later, I had some fragrant and delicious looking bread pudding hot out of the oven. TH and I dug in soon after and we loved it!
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I would, however, do a couple of things different next time. Increase the amount of chocolate chips, and not add the coconut on top. Don’t get me wrong, I am a Malayali and coconut is totally my thing but I didn’t feel like it went well on this bread pudding. I also adapted her recipe which involved one egg in the custard base to an eggless version with cornflour (corn starch) so the rest of it was perfect to me.
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Eggless Bread Pudding Recipe with Banana & Choc Chips
Ingredients
- 5-6 slices of bread you can use any kind
- 300 ml milk
- 4 tablespoon sugar
- 1 teaspoon butter
- 1 tablespoon cornflour or corn starch
- ½ teaspoon vanilla extract
- 1 ripe banana sliced
- ¼ cup almond flakes
- ½ cup chocolate chips
- 2 teaspoon sugar for dusting optional
- 2 tablespoon grated coconut for dusting optional
Instructions
- Pre-heat oven to 180C / 350F
- In a microwave-safe bowl, add the milk, butter, cornflour, sugar, and vanilla
- Mix well to combine and microwave for 1 minute on high until the butter melts
- Beat this mixture well and set aside. You can also do this on the stovetop in a sauce pan if you don’t use a microwave
- Grease an 8x8 or 9x6 baking tray generously with butter. You can use a metal or glass pan
- Cut each bread slice into 6 small squares
- Arrange one layer on the greased tray
- Pour half the milk mixture evenly over the bread pieces
- Arrange one layer of sliced bananas over this
- Then add some almond flakes on top followed by the chocolate chips (I used larger-sized chocolate chunks)
- Repeat the bread pieces and pour the rest of the milk mixture over it
- Add the remaining almond flakes and sprinkle the grated coconut (if using) and 2 teaspoon sugar (if using) over this
- Bake in the pre-heated oven for 20-25 minutes. The top will turn a golden brown and the custard will be cooked by then
- Bread pudding can be served warm or chilled
- Cool completely before refrigerating if you prefer the chilled version
Step by Step Eggless Bread Pudding Recipe
Pre-heat oven to 180C / 350F In a microwave-safe bowl, add the milk, butter, cornflour, sugar, and vanilla
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Mix well to combine and microwave for 1 minute on high until the butter melts. Beat this mixture well and set aside. You can also do this on the stove top in a sauce pan if you don’t use a microwave
Pin Grease an 8x8 or 9x6 baking tray generously with butter. You can use a metal or glass pan
Pin Cut each bread slice into 6 small squares
Pin Arrange one layer on the greased tray
Pin Pour half the milk mixture evenly over the bread pieces
Pin Arrange one layer of sliced banana over this
Pin Then add some almond flakes on top followed by the chocolate chips (I used larger-sized chocolate chunks)
Pin Repeat the layer of bread pieces and pour the rest of the milk mixture over it
Pin Add the remaining almond flakes and sprinkle the grated coconut (if using) and 2 teaspoon sugar (if using) over this
Pin Bake in the pre-heated oven for 20-25 minutes. The top will turn a golden brown and the custard will be cooked by then
Pin Bread pudding can be served warm or chilled Cool completely before refrigerating if you prefer the chilled version of bread pudding
For eggless bread pudding recipe in Hindi, Tamil, Telugu, Urdu, Kannada, Malayalam, etc please use the Google translate button in the sidebar.
Eggless Bread Pudding Recipe with Banana & Choc Chips
Ingredients
- 5-6 slices of bread you can use any kind
- 300 ml milk
- 4 tablespoon sugar
- 1 teaspoon butter
- 1 tablespoon cornflour or corn starch
- ½ teaspoon vanilla extract
- 1 ripe banana sliced
- ¼ cup almond flakes
- ½ cup chocolate chips
- 2 teaspoon sugar for dusting optional
- 2 tablespoon grated coconut for dusting optional
Instructions
- Pre-heat oven to 180C / 350F
- In a microwave-safe bowl, add the milk, butter, cornflour, sugar, and vanilla
- Mix well to combine and microwave for 1 minute on high until the butter melts
- Beat this mixture well and set aside. You can also do this on the stovetop in a sauce pan if you don’t use a microwave
- Grease an 8x8 or 9x6 baking tray generously with butter. You can use a metal or glass pan
- Cut each bread slice into 6 small squares
- Arrange one layer on the greased tray
- Pour half the milk mixture evenly over the bread pieces
- Arrange one layer of sliced bananas over this
- Then add some almond flakes on top followed by the chocolate chips (I used larger-sized chocolate chunks)
- Repeat the bread pieces and pour the rest of the milk mixture over it
- Add the remaining almond flakes and sprinkle the grated coconut (if using) and 2 teaspoon sugar (if using) over this
- Bake in the pre-heated oven for 20-25 minutes. The top will turn a golden brown and the custard will be cooked by then
- Bread pudding can be served warm or chilled
- Cool completely before refrigerating if you prefer the chilled version
