BABA’S  BREAD  PUDDING / OLD  FASHIONED  BREAD  PUDDING  /  CARAMEL  BREAD  PUDDING

BABA’S BREAD PUDDING / OLD FASHIONED BREAD PUDDING / CARAMEL BREAD PUDDING

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I always wonder why do I love cooking so much, is it because I am a foodie or homemaker and I have to feed healthy nutritious food to my loved ones or do I want to explore the exciting culinary world in search of flavors which I have still not found… It’s not so, food for me is a source to bond with people and especially to bond with my inner soul… Can’t express in words as for how cooking gives me so much satisfaction mentally and I am in love with what I am doing right now….

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Food connects me with my old memories and new, creating a different world altogether. Sometimes I do want to pause a bit so that I can give quality time to my passion for cooking and presenting food doing so I relive my 20yrs long relation with cooking, after all, I am here all because of my love for cooking. Sharing with you all my recipes along with some of my family’s secret recipes always with an interesting twist from my kitchen to you all so that you all can try them and create sweet memories of your own with your family and friends.

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Today is a very special day for me. ‘Spice Affairs’ is turning 1. It seems like yesterday when I stepped into the blogging world just to take my passion for cooking to another level. How time flies! It was a fun-filled roller-coaster ride for me as when I started I knew nothing about blogging but always knew that my recipes would speak for themselves. I have enjoyed this journey so far and looking forward to what’s on hold in the future ahead. All I want is your support and love. I am very thankful to my readers and followers for being there throughout this journey of mine. Without your encouragement ‘Spice Affairs’ was not possible.

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I have learned many new things in the past one year and met some lovely people online even made some wonderful friends. So keeping the positivity ahead looking forward to another wonderful year ahead. To celebrate this special day of mine have to share a sweet recipe with you all so sharing my most favorite recipe of a very simple “ Bread Pudding” it’s my Baba’s (Dad’s) recipe which he used to make for us, and we used to look forward whenever he used to bake this, the house used to smell divine… This is a very easy to make dessert and the ingredients are always available in your kitchen pantry. This Pudding recipe is one of my family’s favorite and I bet you will also fall in love with it when you will try this recipe in your own kitchen. Don’t be fooled by the simplicity of this pudding as it’s worthy of any special occasion. This pudding can be easily made a couple of days ahead and served to your guests at any party or get together.

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I am dedicating this post to my dearest Baba (Dad) who was my mentor my guide and my inspiration, he was truly my ‘Superman’, there was nothing in the world that he couldn’t do, you name it and he delivered, and the fondest memories of my childhood and growing years are when he used to cook occasionally on weekends creating dreamy fusion dishes and surprising us always… Missing my Hero my Superman a lot… love you Baba you will always be there in my heart forever and ever…
Do try this simple but delicious recipe of Bread Pudding in your own kitchen and enjoy with your family and friends. If you do try it do share a feedback with me in the comments section given below or else #spiceaffairs on Instagram with a picture of the dish you make would be happy to hear and see what you all came up with. Till then Happy cooking…

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Have shared many more exciting desserts on my blog do check the recipe index or click on few of the dessert names given below for their recipes hope you will like them too.

NOLEN GURER PAYESH

ELO JHELO / ELO JHELO GOJA

PANJIRI RECIPE

CARAMEL PUDDING (Eggless)

PINEAPPLE ZARDA

DRY FRUITS LADOO

LACCHA RABDI

SONDESH

BENGALI PITHE PLATTER

BHAPA DOI

NARKLE ER NADU

pudding9RECIPE FOR BABA’S BREAD PUDDING/ CARAMEL BREAD PUDDING
Ingredients:

  • 4 slices of – White bread or milk bread cut into small pieces
  • 6 nos – Eggs
  • 1 liter – Full cream milk
  • 1 tin – 400mls – Condensed milk
  • Sugar as needed I used 5 to 6 tbsp
  • 1&1/2 tsp – Vanilla extract or essence
  • Chopped dry fruits like Cashew nuts, Almonds, Raisins etc. to be added if desired, I have not added as my sonny boy doesn’t like them in his pudding.
  • Fresh strawberries or any other fruits to decorate as per your wish(Optional)
  • Mint leaves to garnish (optional)
  • Any fruit coulis to accompany with (optional)
  • 4 to 6 tbsp of white sugar or brown sugar for a caramel

pudding6Method:

  1. Take the sugar for caramel in a small pan and melt it when it starts to get a golden color and bubble, pour in the base of the baking tin and spread nicely by swirling the tin in such a way that the sugar caramel has coated the bottom, be careful in doing so as the caramelized sugar is very hot and can scald you badly.( you can add couple of tbsp of water while you are melting the sugar for caramel)
  2. Keep the caramel coated tin aside till it hardens.
  3. Take a heavy bottomed vessel or pan add one-liter full cream milk in it and bring to a boil, then lower the flame to medium to low and reduce the milk to half its quantity. i.e. the reduced milk should be 500mls.
  4. Add the condensed milk and required sugar and dissolve it in the milk. Switch off the flame.
  5. Add the bread pieces to the milk mixture and let the milk mixture cool down to room temperature.
  6. Whisk the eggs till lightly frothy and fold in the above milk mixture already cooled, now take a hand blender or put the mixture in a big jar of mixer grinder and blend till everything is well incorporated and a smooth mixture is achieved, do not over blend it just blend till no lumps of bread are seen.
  7. Add the vanilla extract or essence and give a good mix.
  8. Add the chopped dry fruits like cashew, almonds and raisins at this stage if you are adding it.
  9. Grease the sides of the earlier caramelized tin with oil or melted butter.
  10. Pour in the above pudding mixture in the prepared tin.
  11. You can bake them in individual ramekin bowls even if you wish, in that case, coat the bottom of each ramekin bowls with sugar caramel.
  12. Preheat the oven at 180 degrees Centigrade.
  13. Take a large deep baking tray as shown in the pic below and pour enough hot water in the tray so that when the pudding tin is placed in it the water should reach halfway up to the pudding tin.

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  1. Place the pudding pan in the center of the hot water bath tray.
  2. Bake for 1 hour to 1 hour 15 minutes or until the top looks set at 180 degrees centigrade.
  3. Carefully take out the pudding pan from the hot water bath (remember the water is very hot so don’t scald yourself)
  4. Cool the pudding at room temperature.
  5. Keep in the refrigerator for 6 to 7 hours or overnight is better.
  6. When you are ready to de-mould and serve the pudding take the chilled pudding tin out from the refrigerator and run a knife carefully around the sides of the pan to loosen the pudding from the tin.
  7. Put the serving plate on the tin and invert the pudding on it.
  8. Garnish with fresh or tinned fruits or any topping you like and slice the pudding into pieces and serve it to your loved ones with love.
  9. If you think that making the caramel and handling it is difficult for you then the second option is to grease the baking tin all over generously and bake the pudding in it, then after de-moulding it pour the caramel sauce over the pudding while serving it, see the next point for how to make the caramel sauce.
  10. Take either 6 to 8 tbsp. of white or brown sugar as preferred (brown sugar gives a dark colored caramel sauce and white sugar gives a golden colored caramel sauce, so choose according to your preferences).
  11. Heat the sugar in a pan and melt it, remember while caramelizing sugar never stir it with spoon just swirl the pan to get even cooking of sugar, when the sugar has melted and gets a golden color & starts bubbling, lower the flame and add around ¼ or little more cup of water carefully, as when you are adding water to the caramelized sugar it is going to splutter so be careful then by swirling the pan dissolve the caramelized sugar with the water and boil it till a thin sauce is achieved, remember the sauce is going to thicken and get sticky after being cooled further. So don’t over boil the sauce. Cool the sauce to room temperature.
  12. Pour this sauce over the de-moulded pudding and garnish as desired and serve chilled.

pudding7NOTES:

  1. You can multiply this recipe to make for a larger group of people.
  2. You can also make individual portions in ramekin bowls.
  3. You can choose any type of having the caramel sauce in your pudding as mentioned in the method above, but in either case be careful in handling the hot caramelized sugar.
  4. I have used the normal thickness of bread slices with the side crust included I don’t prefer in throwing away the sides of the bread.
  5. If you are using thinly sliced bread then you may need few more slices to have the quantity perfect.
  6. You can totally skip the caramel part in the pudding and just bake it plain either with dry fruits or skipping the dry fruits as per your choice it tastes awesome even though.
  7. At many times I am too lazy and I just mix everything in my blender and pour in a greased baking tin and bake it in hot water bath and it’s a winner even though, sometimes you too can try this cheat method too.

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BABA’S BREAD PUDDING / OLD FASHIONED BREAD PUDDING / CARAMEL BREAD PUDDING
 
Author:
Recipe type: Desserts, Firangi Affairs, Non-veg, Puddings
Cuisine: Indian
Ingredients
  • 4 slices of – White bread or milk bread cut into small pieces
  • 6 nos – Eggs
  • 1 liter – Full cream milk
  • 1 tin – 400mls – Condensed milk
  • Sugar as needed I used 5 to 6 tbsp
  • 1&1/2 tsp – Vanilla extract or essence
  • Chopped dry fruits like Cashew nuts, Almonds, Raisins etc. to be added if desired, I have not added as my sonny boy doesn’t like them in his pudding.
  • Fresh strawberries or any other fruits to decorate as per your wish(Optional)
  • Mint leaves to garnish (optional)
  • Any fruit coulis to accompany with (optional)
  • 4 to 6 tbsp of white sugar or brown sugar for a caramel
Instructions
  1. Take the sugar for caramel in a small pan and melt it when it starts to get a golden color and bubble, pour in the base of the baking tin and spread nicely by swirling the tin in such a way that the sugar caramel has coated the bottom, be careful in doing so as the caramelized sugar is very hot and can scald you badly.( you can add couple of tbsp of water while you are melting the sugar for caramel)
  2. Keep the caramel coated tin aside till it hardens.
  3. Take a heavy bottomed vessel or pan add one-liter full cream milk in it and bring to a boil, then lower the flame to medium to low and reduce the milk to half its quantity. i.e. the reduced milk should be 500mls.
  4. Add the condensed milk and required sugar and dissolve it in the milk. Switch off the flame.
  5. Add the bread pieces to the milk mixture and let the milk mixture cool down to room temperature.
  6. Whisk the eggs till lightly frothy and fold in the above milk mixture already cooled, now take a hand blender or put the mixture in a big jar of mixer grinder and blend till everything is well incorporated and a smooth mixture is achieved, do not over blend it just blend till no lumps of bread are seen.
  7. Add the vanilla extract or essence and give a good mix.
  8. Add the chopped dry fruits like cashew, almonds and raisins at this stage if you are adding it.
  9. Grease the sides of the earlier caramelized tin with oil or melted butter.
  10. Pour in the above pudding mixture in the prepared tin.
  11. You can bake them in individual ramekin bowls even if you wish, in that case, coat the bottom of each ramekin bowls with sugar caramel.
  12. Preheat the oven at 180 degrees Centigrade.
  13. Take a large deep baking tray as shown in the pic below and pour enough hot water in the tray so that when the pudding tin is placed in it the water should reach halfway up to the pudding tin.
  14. Place the pudding pan in the center of the hot water bath tray.
  15. Bake for 1 hour to 1 hour 15 minutes or until the top looks set at 180 degrees centigrade.
  16. Carefully take out the pudding pan from the hot water bath (remember the water is very hot so don’t scald yourself)
  17. Cool the pudding at room temperature.
  18. Keep in the refrigerator for 6 to 7 hours or overnight is better.
  19. When you are ready to de-mould and serve the pudding take the chilled pudding tin out from the refrigerator and run a knife carefully around the sides of the pan to loosen the pudding from the tin.
  20. Put the serving plate on the tin and invert the pudding on it.
  21. Garnish with fresh or tinned fruits or any topping you like and slice the pudding into pieces and serve it to your loved ones with love.
  22. If you think that making the caramel and handling it is difficult for you then the second option is to grease the baking tin all over generously and bake the pudding in it, then after de-moulding it pour the caramel sauce over the pudding while serving it, see the next point for how to make the caramel sauce.
  23. Take either 6 to 8 tbsp. of white or brown sugar as preferred (brown sugar gives a dark colored caramel sauce and white sugar gives a golden colored caramel sauce, so choose according to your preferences).
  24. Heat the sugar in a pan and melt it, remember while caramelizing sugar never stir it with spoon just swirl the pan to get even cooking of sugar, when the sugar has melted and gets a golden color & starts bubbling, lower the flame and add around ¼ or little more cup of water carefully, as when you are adding water to the caramelized sugar it is going to splutter so be careful then by swirling the pan dissolve the caramelized sugar with the water and boil it till a thin sauce is achieved, remember the sauce is going to thicken and get sticky after being cooled further. So don’t over boil the sauce. Cool the sauce to room temperature.
  25. Pour this sauce over the de-moulded pudding and garnish as desired and serve chilled.
Notes
1. You can multiply this recipe to make for a larger group of people.
2. You can also make individual portions in ramekin bowls.
3. You can choose any type of having the caramel sauce in your pudding as mentioned in the method above, but in either case be careful in handling the hot caramelized sugar.
4. I have used the normal thickness of bread slices with the side crust included I don’t prefer in throwing away the sides of the bread.
5. If you are using thinly sliced bread then you may need few more slices to have the quantity perfect.
6. You can totally skip the caramel part in the pudding and just bake it plain either with dry fruits or skipping the dry fruits as per your choice it tastes awesome even though.
7. At many times I am too lazy and I just mix everything in my blender and pour in a greased baking tin and bake it in hot water bath and it’s a winner even though, sometimes you too can try this cheat method too.
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