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+ servings
bread pudding

Egg less Orange bread pudding

Super decadent with minimal fuss
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr
Course Desserts, Traditional
Cuisine American, Baking, Continental, diabetic friendly, Fusion, International, Kids choice, One pot, Vegan, Vegetarian, Winter
Servings 2 people
Calories 282 kcal


For the bread

  • 1 tbsp butter or margarine
  • 3 tbsp orange juice ( fresh and sugar free)
  • 2 tbsp orange marmalade ( i used a sugar free vesion)
  • 2 slices Whole meal bread sliced thick

For custard

  • 1 pinch vanilla pod scraped or a touch of the extract
  • 400 ml full cream milk / plant based milks
  • 2 tbsp arrowroot powder
  • 1 tsp stevia use 2 tsp raw sugar for the regular version.


  • Preheat the oven to 180 degrees ( adjust according to your oven)
  • Toast the bread slices, butter and apply the marmalade on them
  • Slice them into triangles and arrange them in your pudding baking pan.
  • Sprinkle the orange juice on them so that they soak up the custard better. Set aside till the custard is ready.
  • Remove 3 tbsp of milk for the custard into a small bowl and add the arrowroot powder to it. Mix well and set aside.
  • In a heavy bottomed sauce pan add the milk and bring it to a boil. I have used almond milk for this recipe.
  • Now add in the arrowroot powder mixed with the cold milk and keep whisking to form a lumpless smooth custard.
  • Add the stevia and mix well.
  • Add the vanilla scaped towards the end and allow the custard to infuse for a couple of minutes
  • Pour this warm custard generously over the bread to cover it well.
  • 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.
  • Now you can bake this in the oven for about 15 minutes or just till the ops are browning gently.
  • Since the custrad is alrady cooked it will be nice and soft.
  • Remove to a cooling rack for about 10 minutes
  • Dust a bit of extra stevia on top and serve.
  • Get your fancy spoons out and dig in...


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.


Serving: 250gCalories: 282kcalCarbohydrates: 41gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 227mgPotassium: 378mgFiber: 1gSugar: 26g
Tried this recipe?Let us know how it was!