Bread pudding is one of those desserts that turns simple ingredients into something warm and comforting. This eggless cinnamon bread pudding is soft in the middle, a little crisp on top, and full of cozy flavor.
Instead of eggs, this version uses a smooth custard made with milk, cream, and a bit of cornstarch to help everything set. It works just as well as the classic, so nobody will notice the difference.
The cinnamon and nutmeg give it that classic bakery smell while it bakes. Add some raisins, and you have a dessert that feels like an old favorite.
I like to use day-old brioche-style bread because it soaks up the custard nicely without falling apart. It gives the pudding a rich, tender texture.
If you have leftover bread sitting around, this is the perfect way to use it up. Let me show you how to put it together.
Why You’ll Love It
Rich Eggless Custard – Condensed milk, cream, and cornstarch create a silky custard that stays wonderfully soft without eggs.
Warm Cinnamon Flavor – Cinnamon, nutmeg, and vanilla give every spoonful a cozy flavor that tastes comforting and balanced.
Perfect Texture Contrast – The crisp cinnamon topping complements the soft bread and creamy center beautifully.
Buttery Brioche Base – Brioche-style bread soaks up the custard while keeping each serving rich, tender, and satisfying.
Ingredient List
For the Bread Pudding
- 8 cups Cubed Day-Old Brioche-Style Eggless Bread
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 14 oz Sweetened Condensed Milk
- 1/4 cup Cornstarch
- 2 tbsp Unsalted Butter, Melted
- 2 tsp Pure Vanilla Extract
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Fine Salt
- 1/2 cup Raisins
For the Topping
- 2 tbsp Turbinado Sugar
- 1/2 tsp Ground Cinnamon
Directions
Step 1
Grease a 9-by-13-inch baking dish and spread the cubed eggless bread evenly inside. Scatter the raisins over the bread.
Step 2
Whisk the whole milk, heavy cream, sweetened condensed milk, cornstarch, melted butter, vanilla extract, cinnamon, nutmeg, and fine salt until smooth.
Step 3
Pour the custard mixture evenly over the bread. Gently press the bread into the liquid and let it soak for 30 minutes.
Step 4
Preheat the oven to 350 degrees F. Mix the turbinado sugar with the remaining cinnamon and scatter it over the soaked bread.
Step 5
Bake for 40 to 48 minutes, until the edges are puffed, the top is crisp, and the center is set but still moist.
Step 6
Cool the bread pudding for 15 minutes before serving. The custard will thicken as it rests while the middle remains soft and creamy.
Tips
Use Properly Dried Bread
Day-old bread should feel dry on the outside but still have some softness inside. Cut it into even cubes so each piece absorbs the custard at the same rate.
If the bread is still very soft, spread the cubes on a baking sheet and dry them at 250 degrees F for 10 to 15 minutes. Let them cool before adding them to the dish so they do not soften too quickly.
Blend The Cornstarch Smoothly
For the smoothest custard, whisk the cornstarch with a small amount of the cold milk first to make a thin slurry. Then whisk in the remaining milk, cream, condensed milk, and seasonings.
This helps prevent small cornstarch lumps from staying in the custard and gives the pudding a more even, creamy texture after baking.
Soak Every Bread Cube
Pour the custard slowly over the whole dish instead of adding it in one spot. Pay attention to the corners and edges, where bread can stay dry.
Press the cubes down gently during the 30-minute soak, but do not pack them tightly. A light press helps the bread absorb the custard while still leaving room for the pudding to stay soft.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Classic Southern Pecan Pie
- Eggless French Vanilla Creme Brulee
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Super Moist Banana Bread
Questions You Might Have
Why does the bread need to be day-old?
Day-old brioche-style bread is slightly dry, so it can absorb more of the custard without becoming too soft. If your bread is fresh, cut it into cubes and let it sit uncovered for a few hours before assembling the eggless bread pudding.
Eggless Cinnamon Bread Pudding
Ingredients
Method
- Grease a 9-by-13-inch baking dish and spread the cubed eggless bread evenly inside. Scatter the raisins over the bread.
- Whisk the whole milk, heavy cream, sweetened condensed milk, cornstarch, melted butter, vanilla extract, cinnamon, nutmeg, and fine salt until smooth.
- Pour the custard mixture evenly over the bread. Gently press the bread into the liquid and let it soak for 30 minutes.
- Preheat the oven to 350 degrees F. Mix the turbinado sugar with the remaining cinnamon and scatter it over the soaked bread.
- Bake for 40 to 48 minutes, until the edges are puffed, the top is crisp, and the center is set but still moist.
- Cool the bread pudding for 15 minutes before serving. The custard will thicken as it rests while the middle remains soft and creamy.