Eggless Caramel Bread Pudding | Bread Dessert Recipe | Bead Pudding

Its been freezing here and although the sun pops up, the cold winds just spoils the whole day :( but I've just got used to these situations and fluctuating temperatures. There used to be times when I was in India where I wanted the temperature to be cool and wear those long forgotten sweaters and get cosy and roll up under my sheets all day. Well all those prayers are answered now and yet I still complain :-) I just think we never are happy with what we have and still want what's not there. This happens to me with food too, but just that in the case of food I end up loving new dishes and still don't let down my old favorites. This bread pudding is one such recipe


I had some brown bread sitting in my kitchen for 3-4 days that never saw a way to our tummy and was thinking what to do with it and thought of turning it into a bread custard pudding but lacked eggs. So I was thinking is there something that I can do without eggs??? and found some recipes in an eggless bread pudding. Apart from the pictures, the one thing made me try this recipe is that it was caramel based similar to the caramel custard recipe with needs eggs. I am a die hard fan of caramel custard and infact that is the first recipe I posted in my blog, check it out here :-)

Recipe Source - Poornima's tasty treats

Cook & Prep time - 30 mins

Serves - 2

Ingredients 

Bread slices 8 (I used brown bread)

Milk 1 and 1/2 cup (I used semi-skimmed)

Brown sugar - 2/3 cup

White sugar - 2 tbsp

Vanilla Extract - 1 tsp

1 no. 2" size ramekin or 4" cake tin

Method

Tear the slices of bread into small pieces into a bowl and to this add the milk, use a masher to mash all the lumps. Mix the sugar and extract and let it sit aside

In a sauce pan add 2 tbsp sugar and few drops of water and wait for it to caramelise, once it starts turning golden brown bring the fire to low and once all the sugar melts transfer it into the ramekins immediately. You will find it cooling almost immediately. 

Top the caramel with the bread mash and cover it with foil pricking holes on top 

In a cooker add water bring to a boil and place the ramekins on it, keep it on medium heat and cover the lid and do not add the whistle/ weight. Let it cook in medium heat for 20 mins, switch off and let it cool outside for 20 mins and later refrigerate until cool and invert to serve

Cooks Wisdom

- Remember to use a bowl that fits into your pressure cooker

- I used brown sugar and brown bread you can always replace it with white sugar and white bread. You could even cut the ends of the bread

- Instead of vanilla extract you can use cinnamon/ cardamom powder

- I made more caramel syrup and poured on top of the pudding before serving, its up to you.. might look hard on top. You can also use caramel sauce, chocolate sauce...