Old style Bread Pudding

Today is a special day for me. Not Out of the Box is turning 4. How time flies! I’ve enjoyed this journey so far and looking forward to the future with the same enthusiasm. All I want is your support and love, I’m thankful to my readers and friends for being there throughout this journey of mine. Without your encouragement Not Out of the Box would never happen. I’ve learned so many things in these past 4 years and made some wonderful online friends, met some lovely people, and I’m still learning and eager to learn more in the coming days. To me, life is an experience, and positivity is endurance.

Apart from these philosophical thoughts being a food blogger, I wanted to post a new recipe for you on this day, I wanted to do something sweet. And here comes this Old style Bread Pudding. It’s an easy dessert to make, which calls for some pantry staple ingredients. My mom used to make this pudding quite often for us. Everybody loves bread pudding and caramel pudding in general so did we. I’ve not met anybody till date who said ‘no’ to any of these desserts. Taste-wise both of these puddings are almost the same, Bread Pudding is a bit dense due to the addition of breadcrumbs, it’s a useful recipe to use up the leftover bread slices. And the outcome is truly delicious every time. I hope you’ll enjoy making this pudding, and don’t forget to share your experience with me if you’re trying this recipe. 🙂

Old style Bread Pudding
Old style Bread Pudding

Old style Bread Pudding

This Old style Bread Pudding is an easy to make, delicious Dessert. An old family recipe that requires basic ingredients, you'd love to make it.

Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 People
Author Chandrima

Ingredients

  • 3- Bread slices
  • 1½ cups- Milk
  • 2- Eggs (at room temperature)
  • 5 tbsp- Brown sugar (read note)
  • ½ cup+2 tbsp- Caster sugar/White powdered sugar
  • 1 tsp- Vanilla extract
  • 2 tbsp- Water

Instructions

  1. Before I start all the ingredients were at room temperature.

  2. Add brown sugar and water into a 6” round baking pan. Then on medium heat (stovetop) move the bowl lightly while holding it with a tong until golden brown caramel forms. Don’t stir when you are making the caramel. Keep aside for 15 minutes. The caramel will harden within this time. It’s important to let the caramel rest for sometime before pouring the pudding mixture on top of it. Otherwise, the pudding mixture may mix up with the caramel.

  3. Cut off the edges of bread slices. You can use any bread for this pudding. I used slices of milk bread.

  4. Blitz the bread slices in a food processor to fine breadcrumbs.

  5. Add this breadcrumb into a bowl. Next to add the caster sugar, mix well. Add eggs, one at a time, keep whisking. Now add milk and vanilla extract. Mix and pour this pudding mixture into the prepared pan, on top of the caramel.

  6. Preheat the oven at 180 degrees C.

  7. Arrange a larger baking tray. Pour some hot water into this. The water should reach halfway up to the pudding pan. Bake for 45 minutes or until the top looks set. Remove from the oven.

  8. Now carefully take out the pudding pan from the hot water bath. Cool the pudding at room temperature. Refrigerate for 2-3 hours. Run a knife around the inside edges of the pan to loosen out the pudding. Then invert gently onto a serving plate, holding pan and the plate tightly together.

  9. Slice and serve cold or at room temperature, enjoy!

Recipe Notes

You can use white sugar for making the caramel too. I used brown sugar for faster caramelization.

Notes for making Khejur Gur Bread Pudding

This Old style Bread Pudding can be made with jaggery too and I make it quite often as being a Bengalis we love Khejur Gur. For this version, I’d recommend Date plum Jaggery/Khejur Gur, Nolen Gur, or Patali, you can use any of this. I’ve made this pudding with sugarcane jaggery too, but I didn’t like the taste much. If you’re lucky enough to get hold of some liquid date plum jaggery use it directly to the pudding pan by replacing caramel mentioned above in the main recipe. Use ½ cup of jaggery for the pudding mixture, if you’re using the solid date plum jaggery (Patali) melt it with 4 tbsp of water in a nonstick frying pan over low heat, cooled slightly, then add into the pudding mixture. If you’re making the caramel layer with solid jaggery then melt 4 tbsp of jaggery with 3 tbsp of water by following the same process and add into the pudding pan immediately.  Bake the pudding as per the instructions mentioned above in the recipe.

Old style Bread Pudding
Old style Bread Pudding
Khejur Gur Bread Pudding
Date plum jaggery Bread Pudding/Khejur Gur Bread Pudding
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9 Comments

  1. This was a wonderful read and that bread pudding looks perfect. I’ve actually never crushed the bread before using it in bread pudding, always slices or bites, so this is a new trick I’m learning. Congratulations on your 4 year anniversary, it’s fabulous and I’m so proud! Keep going!

     

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