Caramel Bread Pudding



  • 3 cups milk
  • 3 eggs
  • 2 slices of brown bread
  • 1 tsp vanilla essence
  • 2 tsp coffee
  • Sugar as per taste

1-2 tbspn sugar for caramel

Take a steel tiffin box and add the sugar for caramel in it and heat it. Sprinkle some water on it and let the sugar melt and turn into a beautiful golden caramel. As soon as it turns golden remove it and keep aside. Whatever remaining heat will be there will caramelise the sugar further.

Next, heat the milk in a pan, don’t boil it. Then add the sugar as per taste.¬†Once the sugar melts remove from the gas and add the torn bread pieces and coffee in it.

Then beat the eggs well and add vanilla essence to it.

Slowly pour the warm milk in the egg and keep stirring vigorously so that the eggs don’t get cooked. If you want you can cool the milk slightly and then add to the egg too.

With a hand mixer or in a food processor beat the mixture well so that it becomes smooth. Pour it in the tiffin box and close the lid.

Meanwhile put a pressure cooker with 1 to 2 glasses of water on the gas. Place the tiffin box in this water bath and close the lid of the pressure cooker and remove the whistle. Let it cook on high heat till you see the steam then lower the heat and cook for minimum 25-30 mins.

Once done, let it cool to room temperature then put it in the fridge. Let it set for minimum 4-5 hrs. Then take a plate and flip it and serve immediately.

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