Caramel bread pudding – Treat yourself to a slice of this silky steamed bread pudding. Top it with glaced cherries and mint leaves, and enjoy it warm or cold.
If you follow this blog, you know I’m obsessed with desserts that are simple and easy to make. Whip up incredibly tasty desserts without spending too much time in the kitchen. That’s my motto.
Enter this caramel bread pudding. Although there are a few steps involved in this recipe, you only require minimal ingredients, and most of the cooking is done in the steamer. Yes, we are going to steam this pudding. But, don’t worry, you don’t need any special kitchen gadgets. Ok, we are going to talk all about this delicious pudding and how it’s made. So, keep on reading.
Well, this pudding is inspired by traditional bread and butter pudding. But, there’s no butter or egg in this recipe, and absolutely no baking involved. It’s just amazing to see how a few basic pantry ingredients are turned into a fabulous dessert.
To be exact, this pudding is a great way to use leftover bread slices. In order to get the smooth silky texture of the pudding, you will need to tear the slices into very small pieces. The best method is a quick whizz in the blender. You may want to do this in batches depending on the size of your blender.
Next up, mix together milk and sugar. The amount of sugar you will need totally depends on your taste. Once the milk-sugar mixture is ready, pour it into the bread. Stir in a little vanilla extract for that extra flavor. Now, you’ll need to give this bread mixture enough time to soak up all the liquid, and more importantly, the amazing flavors.
Alright, while the bread is getting soaked, it’s time to prepare the caramel sauce. Is this the most decadent part of this caramel bread pudding? I might answer, “yes”. This is probably the most addicting sauce ever. And we are going to line the base and sides of the pudding pan with this caramel sauce. Absolutely drool worthy!
Making your own caramel sauce may sound too tricky. But, let me assure you, it’s super simple and easy. Heat sugar and water together in a saucepan over low heat. The sugar mixture slowly bubbles up and gets a golden hue. As soon as you see the golden color, remove pan from heat, and pour mixture into the pudding pan. Coat all the sides of the pan with this caramel sauce. And this is where you will need to work as fast as possible. Once the caramel sauce cools down, coating the sides of the pan will turn into an impossible task.
Ok, now the bread mixture goes into the pudding pan. Cover it with aluminium foil, and prick a few holes in the foil to allow the steam inside.
Talking about the pudding pan, you can use any bowl or deep plate you have. But make sure it’s heatproof and perfectly fits inside your steamer. I used a small ceramic bowl for my pudding pan which I think is the perfect choice. You can also use mini tart pans to make individual mini pudding.
Such a simple dessert, right? Pretty and damn delicious, too!
- 1 cup milk
- 6 tbsp white sugar
- 8 bread slices
- ½ tsp vanilla extract
- 21/2 tbsp white sugar
- 1 tbsp water
- Glaced cherries, to garnish (optional)
- Mint leaves, to garnish (optional)
- Place milk and sugar in a large bowl. Stir until the sugar dissolves completely. Set aside.
- Remove crusts from the bread slices. Tear into small pieces, and place in a blender. Process into fine breadcrumbs. (You can do this in batches).
- Place breadcrumbs in a large bowl. Add milk little by little, stirring, until the bread slices are completely soaked in milk. Stir in vanilla extract. Set aside for 15 minutes.
- Meanwhile, to make caramel, place sugar and water in a pan over low heat. Sugar gradually dissolves, and the mixture will bubble up. The sugar mixture will turn into sticky golden coloured caramel within a few minutes. Remove from heat. Pour caramel into a pudding bowl. Make sure caramel gets coated evenly on the base and sides of the bowl.
- Spoon the bread mixture into the caramel coated bowl. Level the top. Cover the bowl tightly with aluminum foil. Using a skewer, poke a few holes on the foil.
- Transfer the bowl into a steamer. Steam for 20-25 minutes or until the pudding is set.
- When ready, take the bowl out of the steamer, and leave it to cool. To serve the pudding chilled, place in the refrigerator for about an hour. To unmould, tip it into a plate. Decorate with cherries and mint leaves.
- Serve this pudding warm or chilled
- You can add dried fruits or nuts to the pudding batter if preferred
- To make individual mini puddings, bake them in small tart tins
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