Bread pudding is a bread-based dessert popular in many cuisines and is a great way to use up day-old bread. The caramel bread pudding recipe I share here is a quick eggless dessert option that certainly will amaze your guests. With its own caramel sauce, the only thing else you may need (if you want it so sweet) is a scoop of ice cream on its top.
Ingredients
- Bread slices : 8
- Milk : 2 ½ Cup
- Sugar : 4 Tbl-sp
- Corn flour : 1 Tbl-sp
- Vanilla essence : 1 Tbl-sp
For caramel:
- Sugar : 4 Tbl-sp
- Water : 2 Tbl-sp
Method
- Cut the bread slices into cubes and keep it in a big bowl.
- In a sauce pan add the milk, sugar and corn flour and mix it without any lumps.
- Heat the milk, stir it continuously to avoid any lumps.
- Once it is hot well, (no need for boil), pour it into the bread pieces along with vanilla essence and smash it well.
! Smashing is very important; otherwise the pudding won’t get nice texture.
- In the pudding tray (stove safe tray) add the sugar and water for caramel.
- Heat while stirring it for evenly browning. Once the sugar becomes dark, take it from the stove (make sure to keep the flame low to medium, should give more care for making caramel, otherwise it will burn and caramel became bitter in taste).
- Add the Bred mixture on top of the caramel and cover it with an aluminum foil. Make some opening (poke) here and there in the aluminum foil.
- In a steamer (I used idli pot) add enough water for steaming and keep the tray into the steamer and close it with lid.
- First 5 minutes keep the flame high and then reduce to medium for about 20-30 minutes.
- Take the tray out and let it cool completely then keep it in the fridge for about 2 hours.
- De-mold the pudding to a plate by flipping it.
- Cut it into your desired shapes, for serving.
Tips:
– Cooling the pudding is very important it is gooey texture , the pudding is hot so it won’t able to make good slices.
– Instead of keeping in fridge for 2 hours, you may keep it in room temperature for longer period.
