Caramel Bread Pudding

Caramel Bread Pudding is my second innings on Pudding. Caramel Bread Pudding always reminds me of Irani hotel and Parsi Joints. The yellow – brown caramel bread pudding in small bowls just looks amazing. Also once you see them you will be not able to resist until you have a bite of their pudding. Also bread pudding is my pets favorite too along with my family. So I tried this wonderful pudding. The outcome was awesome and delicious pudding 🙂

When I was in college my sister used to make caramel pudding. I remember I used to wait for her to finish and to pounce on the lovely pudding. The best part of caramel pudding is. It is made instantly also quite nutritious and healthy. It is a great way of introducing eggs and milk to your children’s diet. I couldn’t click with more styles and different presentations for the pudding. Because it got over as soon it was made.

The aroma of bread pudding comes great whilst making them. There are 3 ways of doing them. I have tried all the ways the best way is steam for 15 mins on a double boiler. Than bake for about 20 mins on convection mode for 180°C Or until skewer comes out almost clean.

You could bake this caramel bread pudding on convection mode Or steam them on double boiler. Last way is to make them in pressure cooker. Depends on you which way you wanna do this pudding.

Total Time: 50 mins

Serves: 3 to 4 people

Ingredients:

• 1 cup Milk
• 6 tbsp Brown Sugar Or Plain Sugar (3 tbsp for Caramelizing rest for pudding)
• 1 tbsp Custard Powder
• 1 Big Egg
• 1 tbsp Essence Or 1 t/s Nutmeg Powder Or Cinnamon Powder Or Green Cardamom Powder
• 2 Bread chopped
• 1 tbsp Butter

Method:

Take the bowl preferably a cake tin for the pudding. Add 3 tbsp Sugar into it with butter.

Keep it on a slow fire. Keep for about 2 to 3 mins Or once the color changes to amber color. Ensure you keep stirring or it might stick at the bottom. Remove it carefully and swirl this caramelized sugar around all the sides of this tin. Keep it aside to cool down. You could also keep in the refrigerator to cool down. This will cool down quickly.

In the meanwhile we will prepare the batter for our pudding. Take milk in a mixing bowl. Add sugar, eggs and essence. Combine all of them and beat them with a spoon until they all blend well. Do add custard powder and beat again. Please beat with hand and don’t use electric beater for this pudding.

Now take the caramelized tin. Add half of the pudding batter. Dip the bread pieces in the pudding mixture. Press the bread with your hand and try to press them at the bottom.

Now pour the remaining batter gently. If you are using a double boiler ensure you take a large pan or vessel. Cover the tin with a aluminium foil. Now place on the vessel. Gently add water until half tin is simmered. Keep for about 30 mins on medium flame.

Do check with a skewer if still not done you can keep back for about 15 mins more on a double boiler. You could aslo bake for 20 mins as I did. My pudding wasn’t ready after double boiling. So I just kept this tin uncovered for about 20 mins on 180°C. The pudding was ready. It looked yummy with a great texture and taste.

Serve your caramel bread pudding hot or chilled. Decorate with a mint leave. You could also pour more caramelized sugar on the top again if you wish to.

Tip:

1. Be careful while caramelizing sugar as it might come on your face.
2. You could add 1 tbsp Cocoa Powder if you wish to have a chocolate flavor.

Enjoy Pudding!

The printable version below:

Caramel Bread Pudding

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 cup Milk
• 6 tbsp Brown Sugar Or Plain Sugar (3 tbsp for Caramelizing rest for pudding)
• 1 tbsp Custard Powder
• 1 Big Egg
• Essence Or Nutmeg Powder Or Cinnamon Powder Or Green Cardamom Powder
• 2 Bread chopped
• 1 tbsp Butter

How to make the recipe?

1. Take the bowl preferably a cake tin for the pudding. Add 3 tbsp Sugar into it with butter.
2. Keep it on a slow fire. Keep for about 2 to 3 mins Or once the color changes to amber color. Ensure you keep stirring or it might stick at the bottom. Remove it carefully and swirl this caramelized sugar around all the sides of this tin. Keep it aside to cool down. You could also keep in the refrigerator to cool down. This will cool down quickly.
3. In the meanwhile we will prepare the batter for our pudding. Take milk in a mixing bowl. Add sugar, eggs and essence. Combine all of them and beat them with a spoon until they all blend well. Do add custard powder and beat again. Please beat with hand and don't use electric beater for this pudding.
4. Now take the caramelized tin. Add half of the pudding batter. Dip the bread pieces in the pudding mixture. Press the bread with your hand and try to press them at the bottom.
5. Now pour the remaining batter gently. If you are using a double boiler ensure you take a large pan or vessel. Cover the tin with a aluminium foil. Now place on the vessel. Gently add water until half tin is simmered. Keep for about 30 mins on medium flame.
6. Do check with a skewer if still not done you can keep back for about 15 mins more on a double boiler. You could aslo bake for 20 mins as I did. My pudding wasn't ready after double boiling. So I just kept this tin uncovered for about 20 mins on 180°C. The pudding was ready. It looked yummy with a great texture and taste.
7. Serve your caramel bread pudding hot or chilled. Decorate with a mint leave. You could also pour more caramelized sugar on the top again if you wish to.

Nutrition Information

Serving size: 3 to 4 people

3.5.3217