Egg less Orange bread pudding
Super decadent with minimal fuss
Servings Prep Time
2people 10minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
40minutes 10minutes
For the bread
For custard
  1. Preheat the oven to 180 degrees ( adjust according to your oven)
  2. Toast the bread slices, butter and apply the marmalade on them
  3. Slice them into triangles and arrange them in your pudding baking pan.
  4. Sprinkle the orange juice on them so that they soak up the custard better. Set aside till the custard is ready.
  5. Remove 3 tbsp of milk for the custard into a small bowl and add the arrowroot powder to it. Mix well and set aside.
  6. In a heavy bottomed sauce pan add the milk and bring it to a boil. I have used almond milk for this recipe.
  7. Now add in the arrowroot powder mixed with the cold milk and keep whisking to form a lumpless smooth custard.
  8. Add the stevia and mix well.
  9. Add the vanilla scaped towards the end and allow the custard to infuse for a couple of minutes
  10. Pour this warm custard generously over the bread to cover it well.
  11. I like the little peeks of browned bread after baking so i dont sink them all don into the custard, go ahead and push them in if you prefer that.
  12. Now you can bake this in the oven for about 15 minutes or just till the ops are browning gently.
  13. Since the custrad is alrady cooked it will be nice and soft.
  14. Remove to a cooling rack for about 10 minutes
  15. Dust a bit of extra stevia on top and serve.
  16. Get your fancy spoons out and dig in…
Recipe Notes

I have tried it with soy milk but feel it tastes far better with nut milks.

If using cornflour, you may need to adjust to the consistency of a pouring custard.

You can swap the jam for raspberry or cherry which flavours well too.