Caramel Bread Custard Pudding

It’s a saffron-colored pudding that is made using 4 simple ingredients that are easily available in almost every house and literally require not much cooking. It is delicious and such a easy pudding which tastes so yummy. It is one of the best desert you can make with bread.

RECIPE 

Prep time: 10 minutes
Cook time: 45 minutes
Refrigerate time: 2 hours
Total time: 2 hours 55 minutes
Serves: 5- 6
INGREDIENTS:
CARAMEL SAUCE:

• 1/4 cup sugar

BREAD PUDDING:

• 6 breads
• 4 tbsp custard powder 
• 1 tsp melted butter 
• 1/2 cup water
• 1.5 cup milk 
• 1/2 cup sugar
• A pinch of salt
• 1/2 tsp cardamom powder
• 1 tsp vanilla  extract 
• 2 tbsp mixed dryfruits 

METHOD:
CARAMEL SAUCE: 

1. In a small saucepan, melt the sugar for caramel sauce. Cook on medium heat till sugar dissolves, then starts to boil. After a couple of minutes, the sugar will bubble up and begin to darken. When it is a deep golden,  the sauce is ready. Do not burn it, you may have to start over.
2. Remove from heat promptly and pour into a baking mold. 
3. Swirl the baking mold to coat the caramel sauce evenly at the bottom. Brush the sides of the bowl with melted butter or ghee. Set aside.

BREAD PUDDING:

1. Cut the bread into small pieces and grind it well. Bread crumbs are ready.
2. In a small bowl, combine custard powder and water. Mix well.
3. In a pan, combine milk and sugar. Cook it on medium flame and bring it to a boil.
4. Now add custard mixture, cardamom powder, vanilla  extract, salt in it. Stir it and cook till thickens. 
5. Lower the flame and add bread crumbs gradually to make a smooth custard.
6. Now pour the custard mixture carefully over the prepared caramel in the baking mold. 
7. Cover it with aluminum foil. Poke some holes in it for steam vents.
8. In a steamer, add the ring in the bottom. Now add water and place the steamer on the stovetop.
9. Boil the water and carefully place covered mold on top of the ring. 
10. Now cover the steamer with lid and let it steam for 30-35 minutes.
11. Cool and refrigerate the pudding for 2 hours.
12. Then unmould, slice and serve chilled with mixed dryfruits on top.