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Bread and Butter Pudding is a traditional British Dessert where the bread slices are layered on top of one another and baked along with a thick custard which is poured on top. The Bread Caramel Custard combines the traditional bread pudding recipe with that of Caramel Custard / Pudding and the result is a delicious and mouthwatering treat ! It is also a clever way to use up the extra bread slices which always land up getting leftover and stale in your household.
Bring the milk to a boil after adding the sugar to it.
Add the jam and let it simmer on medium heat for a good three-four minutes, stirring in between.
Take the milk off the heat and let it cool.
Beat the eggs till frothy. Add in the vanilla essence.
Add the beaten eggs and essence to the milk after it cools down, whisking/mixing it all the while till the mixture is well blended.
Add the bread crumbs. Mix well.
Now for the caramel, mix 3 teaspoons of sugar and 1 teaspoon of water in a pan. Melt on a slow flame.
When the liquid caramelises and becomes dark in colour, spread it evenly to coat the base of a baking dish and the sides if you wish.
Wait for a few minutes. The sugar will become dry.
Pour the egg-milk-bread crumb mixture over this.
Cover the baking dish with some aluminium foil.
Bake in an oven at 200 deg C after pouring water into the baking tray and placing the baking dish on it for about an hour.
You can keep replenishing the water if it turns dry in the tray,as required,in between the baking time.
Alternatively, you can steam it in a pressure cooker or a rice cooker.
You can insert a pointed knife at the end of the cooking time to check if the pudding is done ( the knife will come out clean without anything sticking to it after it's ready).
Cool.
Upturn the baking dish over a flat plate/serving dish.
Serve chilled.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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