Description
This quick and easy bread pudding is creamy, delicious, and will melt in your mouth. I’ll show you how to make the perfect bread pudding with no oven and no baking!
Ingredients
For the Pudding Custard
- 3 slices White Bread
- 2 cups (500 ml) Milk
- ¼ cup (60 grams) White Granulated Sugar
- 2 tablespoons (30 Grams) Unsalted Butter, room temperature
- 4 Large Eggs (2 Eggs + 2 Egg Yolks)
- 1 teaspoon (5 ml ) Pure Vanilla Extract
- Pinch of Salt
For the Caramel
- ¼ cup (60 grams) White Granulated Sugar
- 2 tablespoons (5 ml) Water
- 2 drops Lemon Juice
Method
- First cut the edges of the bread and then cut the bread into smaller pieces and toss them into a bowl.
- In a medium size pot pour in the milk and add the sugar and bring it to a boil on a medium heat stirring occasionally. Once the milk has boiled, continue boiling it for 2-3 minutes while gently stirring the milk.
- Now pour the hot milk into the bowl with the cut bread and add the butter to it. Give it a stir so that the butter melts and mixes with the milk. The bread will instantly absorb the milk and the butter. Keep it aside to come to room temperature.
- In a small bowl add two eggs and two egg yolks. Add the pure vanilla extract and a pinch of salt to it. Beat it together till the eggs break up and blend with the vanilla and salt.
- Once the bread and milk mixture has cooled, add it along with the beaten eggs to the jar of a blender. Blend the mixture till you get a smoother batter. Keep it aside.
- In a small skillet add the sugar to make the caramel and to that add the water and lemon juice. Now on medium heat allow the sugar to caramelize while stirring it occasionally.
- Once the sugar begins to caramelize, lift the skillet off the heat, swirl it, and put it back on the heat so you can control the colour of the caramel. Once you have got the desired colour, take it off the heat and immediately pour it into a 6 inch cake pan or any heat-proof mold of your choice. Swirl the mold with one hand as you pour the caramel in with the other hand. Make sure to get an even coating of the caramel at the bottom of the cake pan. Allow it to cool and set.
- Now pass the pudding custard batter through a sieve and pour it into the cake pan. Cover it with a double layer of aluminum foil on top. This will help even steaming and prevent any water caused due to condensation from dripping on the top of the bread pudding.
- In a deep pan place two clean kitchen paper towels at the bottom and pour just enough water to come halfway up the sides of the cake pan into it. Cover the pan with a lid and heat the water on medium heat. Once the water has heated, place the cake pan with the pudding mixture into it and cover the pan with a lid. Allow the pudding to steam on medium heat for around 35-40 minutes.
- It will then be time to check if the pudding has set. If the pudding has set, switch off the heat and take the cake pan with the pudding out of the hot water. Place it on a wire rack to cool completely before refrigerating for about 2 hours.
- To unmould the pudding gently run an offset spatula or thin knife around the circumference of the pudding to loosen it from the cake pan. Now place a plate on the mouth of the cake pan face side down and flip the cake pan over. Give the cake pan two to three shakes to unmould the pudding. Gently lift the cake pan up to release the pudding.
Enjoy cold or warm.
