I am a huge fan of caramel pudding and like to caramelize most of my desserts. I had a lot of bread corners left out after making the Easy bread rolls (recipe soon) so I decided to try out this eggless bread pudding recipe to use them and they turned out to be very yummy.

It is very easy to make and if you need it in the evening or for lunch as a dessert better prepare it in the morning and refrigerate, it tastes great when cold. This bread pudding cake can be given to toddlers and above age group.

Bread Pudding Recipe {Eggless}

Ingredients

• Bread slices – 8
• Milk – One and Half Cup
• Sugar – Two thirds of a cup
• Sugar for caramel – 2 Tbsp
• Vanilla Essence – 1 tsp
• Cashews – for garnishing

Method

1. Tear the bread slices into small pieces. I have used the corners of the bread so all the pictures will be of the same.

2. Pour the milk and add the sugar and mash it wioth potato masher. Add vanilla essence and mix well.

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3. Heat a kadai and add the sugar to be caramelized to it. Stir continously till the sugar becomes a golden liquid. Immediately switch off the stove or else the caramel will have a burnt taste.

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4. Pour the caramel onto the vessel you are making the pudding and coat the base and sides of the vessel. Allow it to set for 2 mnutes. I did this recipe in a spur of moment and didn’t have any fancy bowls. I have used a plain stainless steel katori.

5. Pour the bread milk mixture into the caramelized bowl. 6. Close the bowl with a aluminum foil and prick some holes in it to allow the steam to escape.

7. Fill a pressure cooker with 3/4ths of water and place the bowl inside. Steam it in a cooker with the lid but without the whistle for 20-25 minutes.

8. After the pudding cools down, refrigerate it for 2 hours.

9. Invert it in a plate, garnish with nuts or chocolate syrup and serve.

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