Smooth textured pudding coated with caramel
Yield / Serves
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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
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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