CARAMEL BREAD PUDDING
For caramel sauce
• Sugar - 2 tbsp
• Water - 2 tsp
For bread pudding
• Fresh Milk – 1 cup
• Sugar – 100g
• Bread – white 5 slices
• Eggs – 2, large (3 small)
• Vanilla extract – 1 tsp
• Melted salted butter - 1 tbsp
Caramel sauce:
1. In a small saucepan, melt the sugar and water for caramel sauce. Cook on medium heat till sugar dissolves, then starts to boil. After a couple of minutes, the sugar will bubble up and begin to darken. When it is a deep golden or amber color, the sauce is ready. Do not burn it, you may have to start over.
2. Remove from heat promptly and pour into a wide-mouthed backing bowl. Swirl the bowl to coat the caramel sauce evenly at the bottom. (Brush the sides of the bowl with melted butter before your pour the caramel source)
Bread pudding:
3. In a blender jar, mix eggs, sugar, melted butter, fresh milk and vanilla.
4. Add breads slices one by one and blender until it become a smooth mixture.
5. Pour this mixture to the caramel coated pan.
6. Then cover the bowl with a aluminum foil.
7. Steam this for 45 mins.
8. Run a knife around the edges of the pan to loosen the custard and let cool in the refrigerator for 3,4 hours.
9. Just before serving, invert gently on to a large serving plate. Immediately, the creamy, golden brown caramel will cover the custard fully and start to drizzle down the sides of the creamy, divine bread pudding.
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