Caramel Bread Pudding
Caramel bread pudding is an Anglo-Indian steamed custard with bread, eggs, milk, vanilla and a glossy caramel top.
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50 mintotal
Prep 15 min · Cook 35 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Oven.
No prep-ahead step is required, but the steamed pudding needs to cool and chill before it unmolds cleanly.
Method
To make the caramel: Heat the designated caramel portion of sugar in a heavy-bottomed pan on low heat without stirring, until it melts and turns a deep amber brown. Immediately pour this hot caramel into an aluminum baking tin or round bowl, swirling to coat the base. Let it set.
In a large blender, add the torn bread pieces, eggs, warm milk, the remaining pudding portion of sugar, and vanilla extract.
Blend on medium speed until you have a smooth, lump-free batter.
Pour this blended pudding mixture slowly over the set caramel in the baking tin. Cover the top tightly with aluminum foil.
Steam it: Place a stand in a large pot or steamer with 2 inches of boiling water. Place the tin on the stand, cover the pot, and steam on medium-low heat for 30-35 minutes.
30–35 min
Check with a toothpick; it should come out clean. Remove the tin, let it cool to room temperature, and refrigerate for 2 hours.
2 hr
Run a knife along the edges. Place a plate over the tin and quickly invert it to demold so the caramel syrup pools on top.
How to tell it's done
The pudding should be smooth and wobbly, with a soft bread custard and runny amber caramel.
Getting it right
Tip
Steam gently and chill before unmolding. High heat makes the custard tough, while warm pudding can break when flipped.
What to serve it with
Serve chilled in wedges with extra caramel syrup spooned over the top.
Common mistakes
- The pudding has bubbles or breaks while unmolding.
- Keep the steam at medium-low and chill the pudding before flipping. Rapid boiling overcooks the eggs.
Storing and reheating
Refrigerate caramel bread pudding covered for up to 3 days. Do not freeze it because the custard can weep after thawing.
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