I love anything with caramel and creme caramel is one of my favorite desserts. The other thing I can have any time any day is bead pudding. I make both these things regularly esp the bread pudding and keep innovating the basic recipe. I have made steamed pudding too and a quicker version for instant cravings but this cheese cake like caramelized bread pudding took me to heaven and back.
While looking for something and came across a recipe by Sharon Dcosta for this pudding. It made me realize how much time had passed since I made this and I instantly decided to make. She had used ladi pav but the usual white bread or some other sliced bread / loaf is my option.
For a single 5 inch tin i think 6 slices and 1 1/2 cup of milk + one egg should suffice but I have not tried it. For eggless version my friends use cornstarch / custard powder but again I have not tried it. I used 12 thick slices for two variations that I made.
I made one simple plain pudding and one with brandy soaked raisins and mashed banana. Both were the best things one could have as desserts.
The dark caramel, the soft smooth textured cheesecake like pudding, the flavor of brandy and banana in one and nutmeg in the other was delicious. I do not use vanilla much as I like the natural flavors of the dish.
Here is how I made the two.
Bread Slices – 12
Egg – 1
Full Fat Milk 750 ml or 3 cups
Cinnamon Powder – 1/4 teaspoon
Salt- 1/2 teaspoon
Brandy / dark rum – 1 tablespoon
Raisins – A handful ( about 10-15
Over ripe Banana – 1 medium
Sugar 4 tablespoon + 2 tablespoons
Round aluminium cake tin or pressure cooker separators
Caramelized Bread pudding with Cinnamon
Collect all the ingredients on the counter and soak the raisins in the brandy if using and set aside. You can soak them in water too if alcohol isn’t your choice.
In a large mixing bowl pour milk .
Beat the egg and add to the milk. Mix well.
Add 4 tablespoons of sugar and stir properly. You can increase the amount if you like more sweet. I prefer mildly sweet.
Caramel – If you are making caramel for the first time don’t use the dry sugar method but use the wet one. Also, don’t make it directly in the tin you will be using for baking.. just in case it burns…
In a small thick bottom pan add the rest of the sugar and water to make the caramel. I add a little salt ( 0.6 ml spoon or 3-4 pinches) to it for a contrast flavor. Keep the heat medium and once the sugar melts keep playing with the heat from low to medium as the color changes to light brown to dark. Keep it on lower side and DO NOT stir just swirl the pan if you need to.
Once the caramel is deeper color our it into the baking tin of 5 ” or whichever you are using and swirl it so that the entire base it properly covered. It will begin to set quickly so do these steps quickly. Let it set properly or it will mix in the pudding mixture. Do it with both pans if making two puddings. Keep aside.
Tear the bread slices into small pieces and dip in the milk egg mixture. I keep the thick first slice + the crusts but you can omit. I feel they give a great texture to the pudding cheese cake.
Soak the pieces properly and let it stand for about 20 – 30 minutes.
Now, mash the soaked bread pieces with a masher or back of a ladel ( I do with fingers) and then put the mixture in the blender and blend into a smooth mix. No lumps should remain. Blending a mashed mixture will ensure a smooth mix.
Pour half of this mixture in the pan but keep some space so that the pudding can rise.
Mix raisins and properly mashed banana in the rest of the mixture and pour it in the other tin for the brandy soaked raisins and mashed banana caramelized bread pudding.
Cover the baking tins with lids or aluminium foil. Keep a stone on lid so that the water doesn’t go in. Tightly covered bin with aluminium foil works well.
In a pressure cooker or steamer add water up to one inch at least and keep the baking tin in it.
Cook on high heat till three / four whistles and then 10-15 min on low heat. The heat will depend on your utensils and cooker size / steamer etc. I check after 3 whistles and 10 min on low. If the knif comes out clean from the center it is done.
Once done remove it on the counter carefully and let it cool completely. You can unmold it at this stage by sliding a sharp knife along the edge of the baking tin to loosen the pudding or tap it with the heal of your palm a few times. Keep a serving plate on top and invert. The pudding will release nicely on the plate. You can serve it right away at room temperature or chilled.
I keep the covered tin in the fridge to chill for at least 2 hours and then remove lid / foil and unmold. Then chill it again for some time before using.
The rich deep caramel on top on the perfectly set smooth pudding is a sight to behold and a joy to eat. You can make your own variations to the original recipe. You can add apple pulp or chocolate or pumpkin or anything you like but I prefer the original unmasked taste of pure decadence ie the plain caramelized bread pudding with just the right amount of nutmeg/cinnamon