Caramel Bread Pudding
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Smooth textured pudding coated with caramel
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Ingredients
- Bread Slice - 4 to 5
- Milk - 3/4 to 1 cup
- Sugar - 5 to 6 tablespoon
- Sugar for caramel preparation - 2 to 3 tablespoon
- Vanilla Essence - 1/2 teaspoon
- Refined oil - one or two drop for greasing purpose
- Aluminium foil
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Instructions
- Tear the breads into small pieces and keep it in a bowl. Now add milk into it and allow to soak. Be careful while adding milk too much milk will make the bread mixture runny and watery. Pour little milk at a time and till the amount breads are soaked
- Keep the vessel ready by greasing it with little oil.
- Heat a pan with 2 tablespoon of sugar and little water. Keep it stirring on medium heat to avoid burning. After sometime the colur starts changing and turn into dark golden yellow.
- Caramel is ready now. Pour it into the prepared vessel. Tilt the vessel to coat the bottom properly. Allow it to set for 3 to 4 minutes.
- Next add the bread mixture on top of the caramel coating and spread evenly
- Now cover the vessel with a aluminium foil and make holes on the top of the aluminium sheet by pricking to pass on the steam
- Fill a pressure cooker (I used 3 litre pressure cooker) with 1 cup of water and place the vessel inside it on a stand. Close the lid of the cooker without using the gasket and the whistle/weight valve. Steam it for 25 to 30 minutes.
- Now switch off the gas and take out the vessel. Allow it to cool and refrigerated for at least 2 to 3 hours.
- Remove the aluminium foil. Before inverting the vessel use a sharp knife to remove the sides of the pudding from the wall of the vessel. Do it carefully.
- Take a plate and invert the vessel and the beautiful bread pudding will be there on your plate.
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