Caramel Bread Pudding

                          Caramel Bread Pudding

 Every time, this no-bake dish yields a wonderful steamed bread pudding. It's a great way to use up almost any day-old bread, and for an additional sweet treat, it may be served with a simple homemade caramel sauce. You don't need an oven to make the greatest caramel bread pudding—all the instructions are right here!

 

About Caramel Bread Pudding

 

My son has been requesting bread pudding with caramel sauce. I decided to give it a shot, and it worked out well. My son thoroughly enjoyed it and completed this section by himself.

A popular dish, rich and creamy caramel bread pudding is created with milk, eggs, sugar, and leftover or two-to-three-day old bread. After mixing the ingredients, a thick and sweet "pudding" is created, which is poured over caramel sauce and steam-cooked. When it's sliced and served, it takes on the texture of a cake.

 Ingredients

For Bread Pudding

· 6 Slices of Bread

· 1 Glass Milk

· 2 Eggs

· 1 Cup Sugar

· 1 tbsp Vanilla essence

· A pinch of salt

· 50 gms of butter (do not add melted butter)

For Caramel

· ½ Cup of sugar

· 50 gms of butter

Preparing the Mixture for Bread Pudding

• Cut the six bread pieces into little cubes.  Place inside the jar of mixture and grind to create bread crumbs.

· In a pan, take the warm milk. Add sugar, eggs, salt and butter and stir it

· Then and bread crumbs and mash finely with spatula

· Add vanilla extract and stir to mix it evenly. Keep this mashed bread and milk mixture aside.

Making The Caramelize sauce

• Pour ½ cup sugar into another pan. Put this pan on the stovetop and start melting the sugar over low heat.

• While the sugar is melting, whisk this mixture with a spoon. Even browning is ensured by stirring.

• The sugar solution will begin to exhibit a large number of large bubbles. Stirring frequently will help disperse the bubbles and prevent the solution from burning. Pour in fifty grams of butter.

• Stir the mixture thoroughly as it becomes pale in order to get a uniform hue and caramelization.

• The caramel is done when it goes from pale to golden and starts to bubble.

•  Turn off the heat source first. Next, swiftly begin tilting the pan while wearing gloves to ensure that the caramel coats every surface equally.

•  Use caution because the pan and the caramel are extremely hot. You must act quickly because the caramel solidifies as soon as it cools.

•  After that, evenly spoon the milk mixture and crushed bread into the pan.

•  Place aluminum foil over the pan, seal it, and pierce it with a toothpick to make holes. This will allow a small amount of liquid to escape, ensuring that the bread pudding is steam-cooked through.

•  Fill a large pan that will easily fit the pudding pan with boiling water.

•  Gently slide the pudding pan into the wide pan.

•  Place a lid on it.

•  Steam the caramel bread pudding for 25 to 30 minutes over medium heat, or until it sets.

•  The pudding tastes delicious with its soft, gooey texture, but if you remove it while it's still warm, you won't be able to cut it into a neat slice with a uniform caramel coating on top.

•  The pudding must be chilled for a few hours before being unmolded to obtain clean slices. Once this pudding cools to room temperature, you can even serve it.