Recipes - Bread Pudding
- Jenet D'Souza
- Mangalore/Muscat
Ingredients:
1 Medium loaf of bread (preferably 1 day old)
2 Large eggs (beaten)
2 Cups milk
4 Tbsp. sugar (add little more if you like the pudding sweet)
2 -3 Tbsp. raisins
1 Tsp. vanilla essence.
2 Tbsp sugar for caramelizing
1 Tbsp. butter
Method:
Sprinkle the 2 tbsp. of sugar onto the base of an aluminum dish and add 2 tbsp. of water stir and melt the sugar. Place this dish on a slow fire to caramelize the sugar. Keep rotating the dish over the fire for even caramelizing. Please ensure that the sugar melts and turns to chocolate brown (do not let it burn). Tilt and rotate the dish to have the base evenly coated with the caramelized sugar. Keep it aside to cool. Thereafter grease the inside of the dish all round with the butter and set aside
In another vessel mix the shredded bread, 2 eggs beaten, 2 cups of whole milk and the sugar. Mix thoroughly so that the bread is soaked well. If required add little more milk or plain water to get a thick consistency. Now add the vanilla essence and the raisins. Mix well. Transfer this to the caramel dish and level the contents by shaking it. Cook it in a pressure cooker for 20 minutes with the whistle on. Once the steam settles, take out the dish. The extra moisture if any could be dried by placing the dish in the preheated oven for 5 minutes. Invert on a plate after loosening the sides. Cut into wedges and serve either warm or cold.
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