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.
Before I start all the ingredients were at room temperature.
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.
Cut off the edges of bread slices. You can use any bread for this pudding. I used slices of milk bread.
Blitz the bread slices in a food processor to fine breadcrumbs.
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.
Preheat the oven at 180 degrees C.
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.
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.
Slice and serve cold or at room temperature, enjoy!
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.