Bread Pudding

This bread pudding is not only delicious but it is also eggless and very simple to make. For the 10 minutes of work required, the results are a gourmet and elegant pudding which is great eaten hot or cold on its own or warm with a scoop of ice cream.


2 + 1 cup          milk
1 cup                sugar
1 cup                cream cheese
1 teaspoon      vanilla extract
2 teaspoons     corn starch
10 -12 slices     bread (preferably left out for an hour)
2 tablespoons  brown sugar
3 tablespoons  melted butter
3 tablespoons  sliced almonds


  1.  In a pot, bring 2 1/2 cups of milk to a boil. Add in the sugar and the vanilla extract.
  2.  When it starts bubbling, add in the corn starch that has been whisked in the balance 1/2 cup of milk. Allow to thicken.
  3. Switch off the flame and whisk in cream cheese ensuring that there are no lumps.
  4. Remove the crust from the bread and cut into small cubes.
  5. In a pyrex or casserole dish or in a cupcake or log cake tin, divide 2/3s of the bread and press it down firmly. Pour the custard over that. Repeat with another layer and spread more of the custard.
    *Be sure to press the bread firmly and be generous with the custard as this pudding is going to explode and then sink.
  6. On the custard, sprinkle some brown sugar and top with the almond slices.
  7. Pour a little of the melted butter over the top.
  8. Bake at 220°C for between 20-30 mins.
  9. Serve warm with a scoop of ice cream or some whipped cream.

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