Caramel Bread Pudding

70 mins
Serves 6
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Directions

  1. 1Melt 1/4 cup of sugar in a pan to make caramel.
  2. 2Melt 1/4 cup of sugar in a pan to make caramel.
  3. 3Melt 1/4 cup of sugar in a pan to make caramel.
  4. 4Stir the sugar until it turns golden brown, then immediately turn off the heat once it starts turning dark brown.
  5. 5Stir the sugar until it turns golden brown, then immediately turn off the heat once it starts turning dark brown.
  6. 6Stir the sugar until it turns golden brown, then immediately turn off the heat once it starts turning dark brown.
  7. 7Pour the caramel into a cake tin.
  8. 8Pour the caramel into a cake tin.
  9. 9Pour the caramel into a cake tin.
  10. 10Cut the edges of 6 pieces of sweet bread and blend into crumbs.
  11. 11Cut the edges of 6 pieces of sweet bread and blend into crumbs.
  12. 12Cut the edges of 6 pieces of sweet bread and blend into crumbs.
  13. 13Mix 2 tbsp of custard powder with some water and set aside.
  14. 14Mix 2 tbsp of custard powder with some water and set aside.
  15. 15Mix 2 tbsp of custard powder with some water and set aside.
  16. 16Boil 1 1/2 cup of milk. Once boiling, add the custard mixture and whisk.
  17. 17Boil 1 1/2 cup of milk. Once boiling, add the custard mixture and whisk.
  18. 18Boil 1 1/2 cup of milk. Once boiling, add the custard mixture and whisk.
  19. 19Add the bread crumbs and 1/2 cup of sugar to the milk mixture, then whisk until well combined.
  20. 20Add the bread crumbs and 1/2 cup of sugar to the milk mixture, then whisk until well combined.
  21. 21Add the bread crumbs and 1/2 cup of sugar to the milk mixture, then whisk until well combined.
  22. 22Pour the mixture into the cake tin over the caramel.
  23. 23Pour the mixture into the cake tin over the caramel.
  24. 24Pour the mixture into the cake tin over the caramel.
  25. 25Cover the cake tin with foil paper.
  26. 26Cover the cake tin with foil paper.
  27. 27Cover the cake tin with foil paper.
  28. 28Steam cook for 30 minutes on medium flame.
  29. 29Steam cook for 30 minutes on medium flame.
  30. 30Steam cook for 30 minutes on medium flame.
  31. 31Let cool to room temperature and refrigerate for 2 hours.
  32. 32Let cool to room temperature and refrigerate for 2 hours.
  33. 33Let cool to room temperature and refrigerate for 2 hours.
  34. 34Unmold the pudding onto a plate and serve chilled.
  35. 35Unmold the pudding onto a plate and serve chilled.
  36. 36Unmold the pudding onto a plate and serve chilled.

Ingredients

  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 6 pieces bread
  • 6 pieces bread
  • 6 pieces bread
  • 2 tbsp custard powder
  • 2 tbsp custard powder
  • 2 tbsp custard powder
  • 0.5 tsp vanilla essence
  • 0.5 tsp vanilla essence
  • 0.5 tsp vanilla essence
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1.5 cup milk
  • 1.5 cup milk
  • 1.5 cup milk

Equipment

pancake tinblenderwhiskdeep potstand