The Creamiest Bread Pudding Recipe

How to Make Bread Pudding, Goan Style

Bread pudding is a comforting, traditional dessert, perfect for using up leftover bread. It is made by soaking stale bread in a spiced custard mixture and then baking it with raisins and nuts. The result is a creamy, moist bread pudding that’s super delicious and satisfying. With its perfect balance of crispy edges, soft centre, and rich flavours, this bread pudding is a must-try for anyone.

So now let me show you how to make soft bread pudding Goan style. I’ve added a special ingredient to make it even creamier. So do check it out. And if you’re using fresh bread to make the pudding, then first dry it out in the oven as I’ve explained in the recipe.

You might also want to check out my Soft No Bake Caramel Bread Pudding, and my delicious Eggless Banana Bread.

Ingredients

6 slices white bread 150g (torn into small pieces)
1 ¾ cups full cream milk
3 tbsp milk powder / dairy whitener
1 ½ tbsp salted butter + 1 tbsp more for topping
6 tbsp sugar
2 eggs
1 tsp vanilla extract
½ tsp grated nutmeg
¼ cup raisins
¼ cup chopped almonds and cashew nuts

For the Vanilla Sauce
½ cup full cream milk
2 tbsp sugar
1 tablespoon salted butter
1 ½ tsp cornstarch / custard powder
½ tsp vanilla extract

8″ x 5″ pan
Bake at 180C (350F) for around 30 to 35 minutes.

Procedure
1. Spread the bread pieces on a baking tray and heat these for 15 minutes at 130C.
2. Add ½ cup boiling water to the raisins and let them soak for 30 minutes.
3. Scald the milk. Whip the milk powder with a little of the milk to get a smooth paste. Mix this into the hot milk.
4. Add the sugar and 1 ½ tbsp butter to the hot milk. Stir till the sugar dissolves and allow to cool a little till the sweetened milk is luke-warm.
5. Whisk the eggs. Add in the grated nutmeg and vanilla extract and whisk again.
6. Stir the milk mixture slowly into the beaten eggs. Stir well.
7. Transfer the bread pieces to this mixture. Mix well. Cover the bowl and let the bread soak for 30 minutes.
9. In the meanwhile, prepare the vanilla sauce for drizzling over the baked pudding. Heat ½ cup whole milk to which the sugar, butter, and vanilla extract has been added. Make a slurry with the corn starch and a little water and stir this into the milk mixture after it comes to a boil. Reduce the heat to low, and boil the sauce for 2 minutes.
8. After the bread pieces have soaked for around 30 minutes, stir it once again, and then stir in the raisins and chopped nuts into the bread mixture and then add this pudding mix to a buttered 8″ x 5″ glass dish. Drop small knobs of the remaining 1 tbsp of butter over the top of the pudding mixture.
9. Place the dish inside a metal pan and then place it in the preheated oven (180 C / 350F). Now carefully pour boiling hot water into the pan till around half the glass dish is immersed in the water. Shut the door of the oven.
10. Bake the pudding for around 30 to 35 minutes or till a skewer inserted into it comes out clean.
Enjoy!