Saturday, February 9, 2008

Eggless Bread Pudding

This is my aaji's (paternal grandmother) recipe. It was her way of using the leftover bread/paav before it gets rotten. I do not know where she learned about caramelizing the sugar. Since she didn't eat eggs, this bread pudding is eggless.

So here's sharing my favorite Sunday night dessert of childhood.

Eggless Bread Pudding
4-5 slices of white bread or 2 paavs
1/2 - 1 cup + 1 tbsp Sugar
2 cups milk
1 tbsp butter
1/2 tsp vanilla essence

1. Crumble bread slices/paavs with hands or mixer.
2. Bring milk to boil. Add sugar. Simmer for 5 minutes. Mix well. Switch off the gas. Add bread pieces/crumbs to the milk.

3. Add butter/ghee. Let is stand for 15 minutes.

4. Add vanilla essence. Keep aside for another 5 minutes.

5. Brush pudding pot with some ghee. Add 1 tbsp sugar. Switch on the gas. Cook for about 1 minute or so, till the sugar caramelaizes.

6. Pour bread + milk mixture carefully - without disturbing the brown caramelized sugar coating.

7. Steam in a pressure cooker for about 30 minutes. When steam starts coming, switch the gas to low.

Notes -

1. My aaji used home-made white butter.

2. I have used a vanilla bean instead of vanilla essence in the above recipe.

3. The whole point of using the dome-shaped pudding container is that when the pudding is ready, you can invert the container and get a beautiful dome-shaped pudding with a beautiful caramel on top. But everyone was so eager to eat the pudding that I had to skip that part. We just spooned the pudding right from the container!!:-)


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