Caramel Bread Pudding is a soft and smooth pudding that has a bite to it owing to the bread. The self-saucing caramel on the top makes the pudding so moist that you will absolutely love it.
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.
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.
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.
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.
Along 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.
Now 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.