Yummy aint’ it 😉 Made it yesterday.
This how my mom makes the egg-bread pudding . It’s so famous in my family that for any in-home party they want it to be present! No matter how many other dessert dishes may be there!!
1 bread slice
250 ml milk (approx)
8 tbl spn sugar (vary as per taste)
1 tea spn vanilla essence
Serves : 3-4
Boil and cool milk.
Make small pieces of the bread and soak in the milk. Also add 6 spoons of sugar.
Crush the mixture with hands till no bread lumps remain. Soak for 10-15 mins.
Beat the eggs finely and add to the milk-bread mix. Also add in Vanilla essence.Beat the mix properly.
This pudding is cooked on steam, hence when selecting a final container choose a round steel one, which will fit in the cooker and can be easily removed.
Heat a steel flat-bottom vessel, add 1 to 1 1/2 tbl spn sugar. The sugar melts and turns into light brown liquid – caramel. Remove from heat.
Using a pair of tongs, spread the caramel at the base of the vessel. Allow to cool for 10-15 mins.
Now pour in the pudding mix(egg-bread-milk) into this vessel. Cover with a plate.
Use a pressure cooker, with enough water in it. Place the vessel in the cooker and steam on medium heat for around 20 mins. Do not use the whistle.
Allow it to cool down. Test if the pudding has cooked properly – using your finger gently touch the pudding, it should not stick to the finger.
If it’s not done, steam for few more mins.
Use a knife gently along the circumference of the pudding, to separate it from the vessel at the sides. Place a plate on top of the vessel and turn around, so that the pudding is on the plate. This is to be done only once the pudding has cooled.
Refrigerate for an hour. Serve chilled for dessert 🙂
Tip: You can optionally put pieces of dry fruits on the caramel before pouring the pudding mix for more tastier version.