Caramel Bread Pudding – One of the best delicious desserts for your next occasion. Made in an Instant Pot without eggs this best bread pudding dessert served with a dollop of whipped cream is sure enough to win hearts around the table!!
Self Saucing Caramel Sauce + Fall – Just bring it on!!!
Wait why Fall?? Actually, you can enjoy this easy bread pudding any time of the year..
Then, what is so unique about this Basic Bread Pudding recipe?
- It is one of the best ways to use up your stale bread!! Cool right!!
- Can be made in an Instant Pot, regular Pressure Cooker, Stovetop or even in the oven.. no fuss.. Use any method that suits you.
- Also can be customized to be made in ramekins, cake pan or even a regular stainless steel bowls. No hard and fast rule there.
- For all my viewers always asking me for Eggless Instant Pot recipes – this is the one for you to try!!
What is Caramel Bread Pudding?
By the look of it, you might consider this to be same as crème caramel. But no there is a difference.
The creme caramel is a smoother custard-based dessert and there is no use of bread in it. But in this case, the main ingredient is Bread!!
So do not expect this to be as smooth and silky as our creme caramel. This simple bread pudding recipe is definitely soft and smooth but still has a bite to it due to the bread added and not melt in the mouth like the former case.
You might wonder is this a custard bread pudding recipe?
Well, I would say Yes. But again not because it has the basic custard ingredients like egg, cream and sugar.
Instead, I have tried to make it eggless by simply using the custard powder to set our bread pudding.
You can also try using cornstarch and vanilla bean paste instead for the same.
Is this recipe the same as the Bread Pudding Jars that I had shared sometime back?
Not at all.. I believe Bread Pudding recipe is one of those ultimate comfort foods that each and every family has some memory with a fabulous recipe that they might be so proud of.
The Bread Pudding Jars that I had shared is more of an American or western pudding style that I came across after moving to New Zealand.
And today’s recipe is more of an Indian version of the beloved old fashioned bread pudding.
So, in short, this Instant Pot Caramel Bread Pudding is basically an Indian pudding recipe that is made using bread, custard powder and milk, steamed to a state where it is totally set giving us clean slices that have a smooth and soft texture with a bite to it owing to the addition of bread.
Since we do not soak the bread in milk like bread pudding jars recipe you will not have a melt in your mouth feel but instead a little bite as if you are eating a piece of cake.
The self-saucing caramel sauce is totally the cherry on the cake. Apart from adding a beautiful flavour it also aids in giving us a moist bread pudding.
Here are some tips for you to make the best bread pudding recipe ever in a step by step format:
1. Caramel Base for Caramel Bread Pudding
The first thing you need to do is make the caramel which forms the base layer of our cake tin.
We are using 6-inch cake tin today. Of course, you can use either ramekins or even any stainless steel container for that matter unless you are making it in the oven.
All you have to do is melt some sugar and just a bit of water until you get that golden amber colour. Patience is the key here. The sugar syrup starts simmering, comes to a rolling boil, turns into pale yellow colour and in few seconds you reach the caramel stage.
Once you reach that stage, you need to act fast. That is because the caramel tends to set fast as soon as it hits the cake pan.
So once you reach the amber golden colour immediately pour it into the cake pan and give a quick swirl to the pan so that the entire base is coated with the caramel. Set aside and start working on the custard bread pudding; I mean the custard base for bread pudding.
- The sugar syrup will start boiling and in a fraction of second would turn golden in colour. Take a note of the colour because even if you let it sit for an extra minute the caramel would taste bitter. So patiently take note of the colour.
- The caramel tends to set faster once it hits the cake pan. So act quickly and swirl it all around the base or else there would be some parts that would be missing the caramel.
2. Prepping the Bread
Wondering which is the best bread for bread pudding? There is no brainer here. The better the flavour of the bread the better our Caramel Bread Pudding would turn out to be.
Use any bread that you prefer like a brioche or challah.
Or even a basic white Sandwich Bread would work here like I have done.
Trim the edges to remove the brown part, cut it into squares and pulse it in the food processor until you get fine crumbs.
Unlike the traditional bread pudding recipe wherein we cut the bread in squares and soak in the milk mixture as we did in our Instant Pot bread pudding jars recipe, in this case, we are pulsing the bread to get bread crumbs.
The reason for doing this is to get a smooth slice of the pudding once it is set which you can make out from the pictures in the post.
Pulse the bread to get bread crumbs which would yield in a fine, neat and smoother slice of the pudding to woo your guests.
3. Custard Base for our Caramel Bread Pudding
First things first, to half a cup of cold milk add in the custard powder, stir in the vanilla bean paste if using, mix to dissolve and set aside.
Onto a saucepan, bring 1.5 cups of milk to a simmer, add in the sugar and bring to a boil making sure the sugar melts.
Give a quick stir to the custard and milk mixture because upon standing for some time the custard tends to settle to the base of the cup, stirring it once right before adding to the saucepan ensures that the custard is completely dissolved.
Stirring the milk and sugar mixture continuously add in the custard mix in a constant flow. Stirring continuously ensures that there is no formation of lumps.
Keep on stirring and in just a few minutes you will observe that the mixture has thickened well.
At this stage lower the flame and start adding the bread crumbs little at a time and mix until everything comes together.
Switch off the flame and transfer the mixture to the same cake pan in which you had added the caramel.
Smoothen the top, cover it with an aluminium foil and cook it by using one of the ways mentioned below.
4. Different ways of cooking the Caramel Bread Pudding
Steamed Caramel Bread Pudding: There are 2 ways in which you can steam and cook the pudding. Either using an Instant Pot or on Stove Top.
Instant Pot Caramel Bread Pudding:
To the base of your pot add 2 cups (the cup that came along with the pot) of boiling water. Place the trivet. And then the cake pan
Set to sealing mode.
Choose Steam Function and set time to 20 mins.
After the 20 mins time, let it release pressure naturally for 10 mins. Switch to venting mode to further release the steam.
Open the lid and carefully remove the cake pan.
Stove Top Steamed Pudding:
Choose a saucepan with a lid that is big enough to accommodate the cake pan or any vessel that you might be using.
Bring some water to a boil in the saucepan. (Water should be just touching the base of the cake pan.)
Place a trivet and then the cake pan. Cover with the lid and steam it on a medium flame for 25 to 30 mins.
Pressure Cooker Bread Pudding Recipe:
This also works in the same way.
Add 2 cups of hot water to the base. Place the trivet and the cake pan. Close the pressure cooker lid, do not put the weight on. Steam cook the bread pudding for 20 to 25 mins.
Once the timer buzzes and the pudding is all cooked take the pan out and place it on a cooling rack to cool down to room temperature.
Then place it in the fridge to set completely for a minimum of 4 hours.
Take the pan out of the fridge and let it sit at room temperature for 20 mins. This resting time helps an easy unmolding of the pudding from the pan.
Place a plate upside down on top of the cake pan.
Invert the cake pan
Gently take off the cake pan to release the beautifully set Caramel Bread Pudding.
The oozing out self-saucing golden hue with a pale custard base set bread pudding is a delight to watch.
The only tips you need for making bread pudding:
- Be patient to get that perfect amber colour caramel and work quickly once you reach that stage.
- Pulse your bread to get bread crumbs which would ultimately give you a smooth flan-like look to the simple Caramel Bread Pudding
- Give the custard powder and milk mixture a stir before adding it to the saucepan as custard powder tends to settle to the base of the cup if left to stand for some time.
- Keep stirring the custard to avoid the formation of lumps.
- Refrigerate the pudding for a completely set pudding and to get a clean flan-like slice.
Here is the recipe on how to make bread pudding
Caramel Bread Pudding
- 1/4 cup Sugar
- 2 tsp Water
Bread Custard Base
- 6 pieces Bread
- 3 tbsp Custard powder
- 1.5 + 1/2 cup Milk
- 1/2 cup Sugar
For Caramel Base
- Take sugar and water in a saucepan. Switch on the heat.
- You will observe that the syrup starts to simmer, then comes to a rolling boil and starts turning light yellow in shade and in a matter of few seconds turns golden amber in colour.
- Immediately take it off the flame and pour it into the cake tin. Acting quickly swirl the cake pan to ensure that the caramel syrup covers the entire base of the pan. Set aside.
- Trim off the edges of the bread. Cut it into squares and pulse it in a mixer to get bread crumbs. Set aside.
- To half a cup of cold milk add in the custard powder, mix to dissolve and set aside.
- Onto a saucepan, bring 1.5 cups of milk to a simmer, add in the sugar and bring to a boil making sure the sugar melts. Do stir in between so that the milk does not stick to the saucepan.
- Give a quick stir to the custard and milk mixture because upon standing for some time the custard tends to settle to the base of the cup, stirring it once right before adding to the saucepan ensures that the custard is completely dissolved.
- Stirring the milk and sugar mixture continuously add in the custard mix in a constant flow. Stirring continuously ensures that there is no formation of lumps.
- Keep on stirring and in just a few minutes you will observe that the mixture has thickened well. At this stage lower the flame and start adding the bread crumbs little at a time and mix until everything comes together.
- Switch off the flame and transfer the mixture to the same cake pan in which you had added the caramel.
- Smoothen the top, cover it with an aluminium foil and cook it by using one of the ways mentioned below.
How to steam in the Instant Pot
- Add 2 cups of boiling hot water using the cup that came along with the pot. Place the trivet.
- Keep the cake pan into it. Close the lid. Vent to sealing mode. Use the steamer function and set the timer to 20 mins.
- Once the timer goes off let it depressurize naturally for 10 mins, then turn the knob to venting to release any steam. Open the lid and remove the cake pan.
- Let it sit at room temperature for 20 mins and then place in the refrigerator for a minimum of 4 hours to set completely.
Steam in a pressure cooker
- The procedure remains the same. Add 2 cups of water to the base. Place the trivet and then the cake pan.
- Close the lid without the weight on and then steam cook on a medium flame for 20-25 mins.
- The step for chilling the pudding remains the same as stated above.
How to steam in a saucepan
- Take a saucepan or kadai large enough to fit the cake tin. Switch on the gas to medium and add water.
- Once the water starts simmering, place the trivet and the cake tin. Cover with the lid and steam cook for 25-30 mins.
- Follow the step for chilling the pudding as mentioned above.
- Before unmolding it is a better idea to remove the pan from the fridge 10-20 mins prior.
- Place a plate upside down on the cake tin and invert it.
- Gently remove the cake tin releasing the beautifully set caramel bread pudding onto the plate.
- Using a hot knife slice the pudding as you desire and serve it plain or with a dollop of whipped cream or some caramel decorations as I have done.
- The cake tin that I have used is a 6 inch one. It is not compulsory to use a cake tin, you can use any stainless steel bowl or even make this in individual ramekins.
- There is no need to grease the cake tin before adding the caramel syrup.
- Upon standing you might observe some cracks appearing on the caramel that is set in the tin but that is completely fine, just avoid it and transfer the custard base and follow the recipe.
- Just glance through the paragraph above the recipe card for additional pro tips that has been shared to make the best caramel bread pudding.
How to make chocolate caramel bread puddingAlong with the sugar add 2 tbsp of sifted cocoa powder to the milk along with sugar as mentioned in step no.3 under the Custard Base heading. Follow the rest of the recipe to make the chocolate caramel bread pudding.
How to make Salted Caramel Bread PuddingNow this is so easy right!!! Once your sugar syrup turns golden amber colour simply add 1/4 tsp rock salt and mix. Then pour it onto the cake tin base. Follow the rest of the recipe as such.
So this Caramel Bread Pudding is a soft and smooth pudding, an Indian version of traditional bread pudding recipe.
Do not expect it to be melt in your mouth even though it looks like a crème caramel as it has bread in it so you will definitely have a bite of it.
The caramel on top not only makes this a golden beauty dessert but also keeps the pudding super moist.
All in all, this is a beautiful dish that one can enjoy any time of the year.
However, in my opinion, this would be an ultimate dessert for your Thanksgiving dinner. Because caramel – fall- thanksgiving everything is a synonym for me 😉
If you love baking cakes, then this caramel chocolate cake is an ultimate show stopper dessert for your Fall parties.
Pin this to your Instant Pot or desserts board
See you soon in my next one