Bread Caramel Custard | How to make Bread Caramel Custard

By Sonal Sardesai  |  11th Jun 2016  |  
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  • Bread Caramel Custard, How to make Bread Caramel Custard
Bread Caramel Custardby Sonal Sardesai
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About Bread Caramel Custard Recipe

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.

Bread Caramel Custard is delicious and authentic dish. Bread Caramel Custard by Sonal Sardesai is a great option when you want something interesting to eat at home. Restaurant style Bread Caramel Custard is liked by most people . The preparation time of this recipe is 2 minutes and it takes 90 minutes to cook it properly. Bread Caramel Custard is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bread Caramel Custard. Bread Caramel Custard is an amazing dish which is perfectly appropriate for any occasion. Bread Caramel Custard is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bread Caramel Custard at your home.

Bread Caramel Custard

Ingredients to make Bread Caramel Custard

  • Milk- 2 and a 1/2 cups
  • sugar- 1/2 cup and 3 tspns for the caramel
  • Vanilla Essence- 1 tbspn
  • Strawberry/ Mixed Fruit Jam / Marmalade- 2 tbspns ( Iused mixed fruit jam)
  • Leftover Bread Slices/ Cut up Edges that are leftover while making sandwiches-Whirred in the Mixer- 1 cup
  • eggs-3

How to make Bread Caramel Custard

  1. Bring the milk to a boil after adding the sugar to it.
  2. Add the jam and let it simmer on medium heat for a good three-four minutes, stirring in between.
  3. Take the milk off the heat and let it cool.
  4. Beat the eggs till frothy. Add in the vanilla essence.
  5. 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.
  6. Add the bread crumbs. Mix well.
  7. Now for the caramel, mix 3 teaspoons of sugar and 1 teaspoon of water in a pan. Melt on a slow flame.
  8. 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.
  9. Wait for a few minutes. The sugar will become dry.
  10. Pour the egg-milk-bread crumb mixture over this.
  11. Cover the baking dish with some aluminium foil.
  12. 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.
  13. You can keep replenishing the water if it turns dry in the tray,as required,in between the baking time.
  14. Alternatively, you can steam it in a pressure cooker or a rice cooker.
  15. 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).
  16. Cool.
  17. Upturn the baking dish over a flat plate/serving dish.
  18. Serve chilled.

My Tip:

You can add 1/4 tsp each of cinnamon powder and nutmeg in lieu of the jam to flavour the pudding and some chopped nuts and raisins in the custard mix before setting it to bake.

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