Bread Pudding



Bread Pudding

What happens to excess bread about to turn hard and toasty? You turn it into a golden bread pudding! Its 1:00 AM as we’re about to overturn the pudding on to the plate – finally! Even at this hour it was too tempting to resist. Surprisingly the recipe is simple and quick..
1 egg beaten
1 cup milk (low fat)
1 tsp vanilla essence
4-5 tbsp sugar (depends on the amount of caramel required)

The quantity of bread will depend on the consistency of the pudding. For thicker, firmer puddings around 4-5 slices are required. I like my pudding softer and more pillowy, so we used less. You will also need two utensils – a smaller one where the pudding gets cooked, and a larger one which incorporates the smaller along with some boiling water.

Mix all the ingredients together except sugar, allowing the bread to soak into the liquids for 5-10 mins. In the smaller utensil heat the sugar till it caramelizes into a dark brown color. Then add the above mixture and close the lid tightly. Insert this utensil into the larger utensil containing boiling water, and seal. Allow it to steam for 45-50 mins. Before closing the heat, check the firmness of the pudding – it should be firm like cheesecake. Cool the pudding for a good one hour before overturning to avoid it from breaking.

Courtesy: Ofcourse, my sister.


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