Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins | How to make Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins

By Tikuli Dogra  |  26th Apr 2017  |  
4 from 1 review Rate It!
  • Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins, How to make Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins
Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisinsby Tikuli Dogra
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

4

1

About Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins Recipe

I love anything with caramel and creme caramel is one of my favorite desserts. The other thing I can have any time any day is bead pudding. This cheese cake like caramelized bread pudding took me to heaven and back. You can always make it simple caramel bread pudding too.

Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins, a deliciously finger licking recipe to treat your family and friends. This recipe of Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins by Tikuli Dogra will definitely help you in its preparation. The Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins can be prepared within 40 minutes. The time taken for cooking Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins step by step. The detailed explanation makes Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins so simple and easy that even beginners can try it out. The recipe for Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins from BetterButter.

Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins

Ingredients to make Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins

  • One day old bread slices – 12
  • egg – 1
  • Full fat milk 750 ml or 3 cups
  • cinnamon powder – 1/4 teaspoon
  • salt- 1/2 teaspoon
  • Brandy / dark rum – 1 tablespoon
  • raisins – a handful ( about 10-15 )
  • Over ripe banana – 1 medium
  • sugar 4 tablespoon + 3 tablespoons
  • Round aluminium cake tin or pressure cooker separators

How to make Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins

  1. Collect all the ingredients on the counter and soak the raisins in the brandy and set aside. In a large mixing bowl pour milk. Beat the egg and add to the milk. Mix well.
  2. Add 4 tablespoons of sugar and stir properly. You can increase the amount if you like more sweet. I prefer mildly sweet.
  3. In a small thick bottom pan add the rest of the sugar and water to make the caramel. I add a little salt ( 0.6 ml spoon or 3-4 pinches) to it for a contrast flavor. Keep the heat medium and once the sugar melts keep playing with the heat fr
  4. Once the caramel is deeper color our it into the baking tin of 5 ” or whichever you are using and swirl it so that the entire base it properly covered. It will begin to set quickly so do these steps quickly. Let it set properly or it will mix in the pudding mixture. Keep aside.
  5. Tear the bread slices into small pieces and dip in the milk-egg mixture. I keep the thick first slice + the crusts but you can omit. I feel they give a great texture to the pudding cheesecake. Soak the pieces properly and let it stand. Mix raisins and properly mashed banana and pour it in the pudding mixture.
  6. Cover the baking tin with a lid. Keep a stone on lid so that the water doesn’t go in. Tightly covered tin with aluminum foil works very well. In a pressure cooker or steamer add water up to one inch at least and keep the baking tin in it.
  7. Cook on high heat till three / four whistles and then 10-15 min on low heat. The heat will depend on your utensils and cooker size/steamer etc. I check after 3 whistles and 10 min on low. If the knife comes out clean from the center it is done.
  8. Once done remove it on the counter carefully and let it cool completely. You can unmold it at this stage by sliding a sharp knife along the edge of the baking tin to loosen the pudding or tap it with the heal of your palm a few times.
  9. Keep a serving plate on top and invert. The pudding will release nicely on the plate. You can serve it right away at room temperature or chilled.
  10. I keep the covered tin in the fridge to chill for at least 2 hours and then remove lid / foil and unmold. Then chill it again for some time before using. The rich deep caramel on top on the perfectly set smooth pudding is a sight to behold and a joy to eat.

Reviews for Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins (1)

Maanika Hoona year ago

Sounds excellent!
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