Bread caramel pudding recipe
BREAD CARAMEL PUDDING RECIPE
INGREDIENTS [ 250 ml cup ]
- White bread – 4 slices [ regular size]
- Egg – 3 [room temperature]
- Milk – ¾ cup
- Milkmaid / condensed milk – ¼ cup
- Milk pwdr – 2 tbsp
- Sugar – 5 tbsp
- Vanilla essence – 1/2 tsp
FOR THE CARAMEL
- Sugar – 3 tbsp
- Water – 1 tbsp
PREPARATION
- Cut the sides of the bread and chop it into small pieces.
- In a nonstick pan heat the sugar + water for caramel. Cook it till light golden colour on medium flame . Off the flame once it starts bubbling .Pour this into the greased pan and allow it to spread all over at the bottom of the tin.
METHOD
In a big mixie jar take bread + milk + milk pwdr + vanilla essence + egg + condensed milk + sugar and blend it nicely.
Pass the blended mixture through a strainer and pour into the cake tin and cover it with aluminium foil.
Steam it for 30 minutes on low flame.
You can check by inserting a knife ,if it comes clean, it means the pudding is done.
Remove it and keep it aside to cool down.
Refrigerate for min 2 hrs .
Run a knife around the edges of the tin.
Invert it on a plate ,slice it and serve it
NOTES
For tips refer to my eggless recipe of caramel pudding — https://maryzkitchen.com/eggless-caramel-pudding-recipe/
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