Easy Bread Pudding | No Oven No Bake | How To Make Bread Pudding

Cut off the edges of 3 slices of white bread and cut them into smaller bits or tear them into pieces.

In a saucepan over medium heat, bring 2 cups of milk to a boil, stirring gently to prevent burning.

Once boiling, add 1/4 cup of white granulated sugar to the milk and continue boiling for another 2-3 minutes.

Pour the hot milk over the bread pieces in a bowl and add 2 tablespoons of room temperature unsalted butter, pressing down until the butter melts and the bread absorbs the milk.

Set the mixture aside to cool completely.

In a separate bowl, beat together 2 large eggs, 2 egg yolks, 1 teaspoon of pure vanilla extract, and a pinch of salt until smooth.

Once the milk mixture has cooled, blend it with the egg mixture until combined and smooth.

In a small skillet, combine 1/4 cup of white granulated sugar and 2 tablespoons of water to make caramel, adding 2 drops of lemon juice to prevent crystallization.

Heat the sugar mixture over medium heat, stirring occasionally, until it caramelizes to a golden brown color.

Pour the caramel into a 6-inch round cake pan, swirling to create an even layer.

Pass the bread pudding mixture through a sieve into the cake pan to catch any bread pieces.

Cover the cake pan tightly with aluminum foil to prevent water from entering during steaming.

In a deep pan, place two kitchen paper towels at the bottom, then add water up to half the level of the cake pan.

Heat the water slightly before placing the cake pan in the center and covering it with a lid.

Steam the pudding on medium heat for 35-40 minutes, then check for doneness.

Once done, allow the pudding to cool completely before refrigerating for 2 hours.

After chilling, run an offset spatula around the edges of the pudding to help unmold it, then flip it over to release it from the pan.

Top the pudding with caramelized hazelnuts if desired, then cut and serve.

Equipment Needed

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