Steamed Caramelized Bread Pudding With Ripe Banana And Brandy Soaked Raisins

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.

Add 4 tablespoons of sugar and stir properly. You can increase the amount if you like more sweet. I prefer mildly sweet.

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

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.

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.

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.

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.

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.

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.

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.