Caramel Bread Pudding is one of the easiest dessert recipes that you can make with bread. It is so soft and yummy that you can’t just stop with one spoonful. I am going to show you this recipe without eggs and on the stove top. Serve the caramel pudding chilled. And you can store this up to 2 days in the fridge.

Prep time: 10 mins
Cook time: 60 mins
Number of servings: 5-6 persons

#breadpudding #caramelbreadpudding #caramelpudding

Ingredients

Sugar - 1/2cup (For Caramel)
Bread - 6pieces
Custard powder - 2 tbsp
Vanilla essence - ½ tsp
Water - 1/2 cup
Milk - 1 1/2 cup
Sugar - 1/2 cup

Method

Melt the sugar for caramel in a pan.
Stir the sugar once it starts to change its color to a golden brown color.
Turn off the stove
Pour it immediately into a mould/cake tin
Mix the custard powder with milk and keep it aside
Cut the edges of the bread slices and grind it to a fine powder
Boil the milk, once it comes to a boil, add the bread crumbs and whisk it
The mixture will thicken in some time, add vanilla essence, custard mixture and whisk well
Add sugar and mix well
Mix it until it is well combined, and pour it into the cake tin
Cover the cake tin with some foil paper
Pour enough water into a deep pot and place a stand in it. Place the covered cake tin onto it
Steam it for 30 mins on medium flame
Bring it to room temperature and refrigerate it for 4 hours
Unmould it carefully on a plate and serve it chilled

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