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Main Course

Caramel Bread Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

4 slice Bread
2 nos Egg
100 ml Milk 1 glass
6 tbsp Sugar
1/4 tsp Vannilla essence

Preparation

Step 1
Cut the crust of bread & soak the bread in half glass of milk & 2 tbsp of sugar for 10-15 minutes.
Step 2
Put 2 tbsp of sugar in a thick bottomed vessel & heat it. When the sugar turns brown in color, rotate the vessel so that the caramel spreads to all sides of the vessel. Allow it to cool.
Step 3
Beat the bread pieces, rest of the milk, sugar, essence, egg & pour this mixture into the caramelized vessel.
Step 4
Double boil in a pressure cooker for 20-30 minutes.
Step 5
Allow it to cool, then turn it upside down into a serving plate & refrigerate.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Caramel Bread Pudding

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

4 slice Bread
2 nos Egg
100 ml Milk 1 glass
6 tbsp Sugar
1/4 tsp Vannilla essence

Preparation

Step 1
Cut the crust of bread & soak the bread in half glass of milk & 2 tbsp of sugar for 10-15 minutes.
Step 2
Put 2 tbsp of sugar in a thick bottomed vessel & heat it. When the sugar turns brown in color, rotate the vessel so that the caramel spreads to all sides of the vessel. Allow it to cool.
Step 3
Beat the bread pieces, rest of the milk, sugar, essence, egg & pour this mixture into the caramelized vessel.
Step 4
Double boil in a pressure cooker for 20-30 minutes.
Step 5
Allow it to cool, then turn it upside down into a serving plate & refrigerate.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.