CARAMEL BREAD PUDDING/ EGGLESS BREAD PUDDING

Today I am sharing an easiest and delicious dessert which can be prepared for any occasion. Also it is the best way to use leftover bread slices. It’s slightly firm but creamy and not too sweet. Needs very few ingredients which are available in your pantry. This pudding tastes same as the one with eggs. A perfect after meal custard flavoured dessert for a weekend. I had few bread slices sitting in my kitchen and was thinking what to do with it. Bread pudding is in my to do list from last few days. So thought of making it and so searched recipes on Google. Loved this simple recipe which also needs very few ingredients, so decided to give it a try and the best part is it is eggless recipe. Smooth, silky and very delicate bread pudding, coated with a delicious caramel sauce is simple and stunning dessert at the same time made with leftover bread slices. My daughter’s favourite dessert apart from cheese cakes. She loved it too much. It is one of the best dessert you can make with bread. Felt really happy with the outcome. So let’s learn how to prepare this delicious caramel custard bread pudding.   

 

INGREDIENTS:

6 Bread Slices

2 tablespoon Custard Powder

2 Cups Milk

½ Cup Sugar

½ Cup Water

For Caramel:

½ Cup Sugar

3 teaspoon Water

METHOD:

STEP 1 – Cut the edges from the bread. Tear them in small pieces. 

Add in mixer pot and blend it to make a powder like fresh bread crumbs. Keep them aside.

STEP 2 – Now add sugar and 3 teaspoon water in a vessel. Heat it on low flame. Do not mix it/ stir it.

STEP 3 – Cook further till it becomes caramelized. It will take 3-4 minutes.

STEP 4 – Pour it in a 6/7 inch cake tin/ pan. Spread it evenly and keep aside to set.

STEP 5 – In a sauce pan, add milk and sugar and mix it well.

STEP 6 – Heat it and cook for 1-2 minutes.

STEP 7 – In a small bowl, add custard powder and 2 tablespoon water and mix it well. Make a lump free mixture.

STEP 8 – Add custard mixture in milk and cook it with continuous stirring. There should be no lumps in the mixture.

STEP 9 – Cook it on low flame for 2 minutes.

STEP 10 – Then add bread crumbs in 2-3 batches and mix well using a spatula.

STEP 11 – Cook it 1-2 minutes and make sure there are no lumps in it.

STEP 12 – Now pour it over the caramel layer in the tin, level it and tap the pan once or twice.

STEP 13 – For steaming, heat a big pan/ kadai with some water and a stand in it.

STEP 14 – Place the pan with the mixture over the stand. Cover it with lid or you can cover it with an aluminium foil too.

STEP 15 – Cover the vessel with a lid and steam it for ½ an hour on medium heat.

  

STEP 16 – Remove from the vessel after cooling, keep it aside till it comes to room temperature.

STEP 17 – Now keep the pan in refrigerator and chill the pudding for 2-3 hours.

STEP 18 – Remove after 3 hours, gently loose the sides using a sharp knife.

STEP 19 – Demould carefully in a serving plate and cut into pieces and ready to serve.

Cut it in to desired size and serve it chilled and enjoy.