Monday, July 13, 2015


Steamed Caramel Bread Pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines. Bread pudding is made with  bread and milk or cream, generally containing eggs, a form of fat such as oil or butter , and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, as well as spices such as cinnamon, nutmeg, mace. The bread is soaked in the liquids, mixed with the other ingredients, and baked.Savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts.

Prep Time           Cook Time          Ready in       Serves                       

5 min                    35 min                40 min           3-5


  •  Bread -4 Slices Or 6 Slices Small Bread
  • Whole Milk -1.5 Cups (375 Ml)
  • Sugar -4-5 Tablespoon
  • Cornstarch -1 Teaspoon
  • Vanilla Extract Or Essence-½ Teaspoon

 For Preparing Caramel
  • Sugar -2.5 Tablespoon
  • Water -1 Tablespoon


Cut 4 slices of bread into cubes. 

In a pan, take 1.5 cups milk and 4 tablespoon sugar. Then add 1 tsp corn starch.
Heat the milk on a low flame, until the sugar dissolves. (No need to boil)

Once the milk has become hot, remove the pan from fire. Add the bread cubes to the milk.
Mash very well with a masher or spatula. 

Add ½ tsp vanilla extract and stir. Keep this mashed bread and milk mixture aside.

In another pan take 2 to 2.5 tablespoon sugar and 1 tablespoon water. (You can use any pan as long as the pudding mixture fits into it) 
Now place this pan on stove top and begin to melt the sugar.
Using a spoon, stir this mixture while the sugar is melting.
Keep on stirring to get an even color and caramelization.
When the color turns to a golden with small bubbles appearing, the caramel is ready.
Switch off and with the help of tongs or gloves, lift the pan and quickly start tilting & moving the pan, so that the caramel gets coated evenly on all sides. 

Now in the pan, spoon the mashed bread and milk mixture.

Cover with an aluminum foil and poke holes with a tooth pick in the foil.

Steaming in a pan on stove top

Boil required amount of water in a broad pan in which the pudding pan can easily fit. The amount of water to be added depends on the size of the pan.
Place the pudding pan carefully in the broad pan. Cover with a lid.
Steam on a medium flame for 25 to 30 minutes or till the caramel bread pudding is set.


Steaming in a pressure cooker.

Add water in the cooker. The amount of water to be added depends on the size of the cooker.
The water should touch about 1 to 1.5 inch above from the base of the pudding pan. Boil water in the cooker. Then place the pudding pan in it.
Cover the lid of the cooker. Remove the weight/whistle.
Steam the pudding in the pressure cooker for 20 to 25 minutes till its set.

 To get neat slices, you will have to refrigerate the pudding for a couple of hours and then unmold. 

Slice and serve caramel bread pudding once its refrigerated.

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