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Caramel Bread Pudding

4 from 1 vote

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Smooth textured pudding coated with caramel
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Recipe CategoryVegetarian
Served AsDinner
CuisineDesserts
Servings 2
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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.

Please appreciate the author by voting!

4 from 1 vote
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Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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