⭐ Whole Milk with Cornstarch (Best Fat-Free Option)
1 cup whole milk + 2 tablespoons cornstarch per 1 cup heavy cream Quick tip: Thickens milk to mimic cream's viscosity, but results in a slightly lighter texture and less richness.
Whole milk contains about 3.5% fat, much lower than heavy cream. Adding cornstarch thickens the milk by gelatinizing starch molecules during heating, which helps replicate the viscosity and mouthfeel of cream in the custard.
Mix cornstarch with a small amount of cold milk to create a slurry before whisking into the rest of the milk. Heat gently to activate thickening before combining with other ingredients. Avoid overheating to prevent curdling.
The final bread pudding will be less rich and slightly lighter in texture, but still creamy and custardy, making it a good option when butter or cream are unavailable.