Bread Pudding | Caramel Bread Pudding
This no bake recipe makes a delicious steamed Bread Pudding every time. It is a nice way to use nearly any day-old bread, and can be made with a simple homemade caramel sauce for an extra sweet dessert. Here you’ll find step-by-step instructions and photos for how to make the best Caramel Bread Pudding, no oven needed!
About Caramel Bread Pudding
Rich and creamy caramel bread pudding is a classic dessert that’s made with leftover or 2-3 day old bread, milk, and sugar. No eggs needed!
The ingredients are combined to create a sweet and thick “pudding” which is poured over caramel sauce and then steamed. It comes out in a cake-like form, but is silky smooth when sliced and served.
I have made the caramel from scratch, but feel free to use brought caramel or caramel sauce. While the homemade one has a distinct classic caramel flavor and taste, the packaged caramel sauce may have a different flavor, so add accordingly and as needed.
Although both methods of steaming and baking are simple enough, we prefer steamed bread pudding. It has a smoother and more tender consistency, more closely resembling a traditional English pudding.
You also have more options when you steam, as this recipe can be prepared in a pan, pressure cooker, or even an electric rice cooker.
I show both steaming in an electric cooker and in a pan on the stovetop in the step-by-step guide below. I also share the details of steaming in a stovetop pressure cooker in the recipe card below.
There are a number of ways to customize and enjoy this rustic bread pudding recipe. Feel free to add other goodies like raisins, almonds or cashews.
Like I have mentioned above, here we share our favorite version, which includes a homemade caramel sauce layered on top of the finishing dessert. However, you can skip this step or swap with whatever topping you like.
How to make Bread Pudding
Make Bread Pudding Mixture
1. First, chop 4 slices of bread or sandwich bread into cubes. The smaller the better as then they can be easily mashed.
You can use nearly any type of bread you like: whole wheat, brown, or white bread, or even a leftover baguette or buns. Here I used a mix of both white and whole wheat bread.
2. In a pan, add 1.5 cups milk.
3. Add 4 tablespoons of sugar.
4. Then add 1 teaspoon cornstarch.
5. Keep the pan on a low heat and stir so that the sugar dissolves. Heat the milk on a low flame. No need to boil.
6. Once the milk becomes just hot, remove the pan from stove and place it on the kitchen countertop. Add the bread cubes to the milk.
7. Mash very well with a masher or spatula. The bread crumbs need to be mashed finely. If not, then small pieces of bread will be felt in the pudding.
8. Add ½ teaspoon vanilla extract and stir. Keep this mashed bread and milk mixture aside.
Make Caramel Sauce
Next, I make a caramel sauce for topping the bread pudding. But you can skip these steps and go right to steaming the bread pudding, if you prefer.
Make a note that if you skip on the caramel sauce, you will have to add some more sugar in the bread pudding mix.
9. In another pan add 2 to 2.5 tablespoons sugar and 1 tablespoon water. Here I used my rectangular cake pan.
You can use any pan as long as the pudding mixture fits into it and still leaves about 1 inch space from the top.
10. Now place this pan on stove top and begin to melt the sugar on a low heat.
11. Use a spoon to stir this mixture while the sugar is melting. Stirring ensures uniform browning.
12. You will start to see lots of big bubbles in the sugar solution. Continue to stir to break down the bubbles and keep the solution from burning.
13. As the solution turns pale, keep stirring well to get an even color and caramelization.
14. When the pale golden color turns to golden with small bubbles, the caramel is ready.
15. Switch off the heat first. Then with the help of tongs or gloves, lift the pan and quickly start tilting so that the caramel gets coated evenly on all sides.
Be careful as the caramel and the pan are very hot. You have to be quick as once the caramel starts cooling, it sets.
16. Here is a photo of the caramel coated on all sides. Let the caramel cool down and set in the pan.
17. And another photo with a round pan, should you be using this instead.
18. Next, spoon the mashed bread and milk mixture into the pan evenly.
19. Again, here’s a pic of the pudding mixture poured in a round cake pan.
20. Cover and seal the pan with an aluminum foil, and poke holes with a tooth pick in the foil. This will let the moisture escape just a bit so that the bread pudding is properly steamed.
Steam in an Electric Rice Cooker
You could steam the bread pudding using any preferred equipment – Instant Pot, stovetop pressure cooker or a electric rice cooker. You can also steam in a pan on the stovetop.
Here I show you steaming using an electric rice cooker and a pan on the stovetop.
21. Simmer about 3 cups water in the cooker. Start heating the water when you are making the caramel.
By the time you are done adding the pudding in the pan, the hot water is ready and the pudding can be steamed.
22. When the water becomes hot, place the steamer pan on the rice cooker. Now add the pudding pan onto the steamer pan.
23. Cover with a lid and steam for 30 minutes, until the caramel bread pudding is set.
Steam Bread Pudding in a pan on stovetop
24. Boil 3 cups water in a broad pan in which the pudding pan can easily fit. The pan I used was a large pan, so I added 3 cups of water.
Please note that the amount of water to be added depends on the size of the pan. The water should touch about 1 to 1.5 inch above from the bottom of the pudding pan.
25. Place the pudding pan carefully in the broad pan.
26. Cover with a lid.
28. Steam on a medium heat for 25 to 30 minutes, until the caramel bread pudding is set.
If you remove the pudding when it becomes warm, you won’t be able to get a neat slice with an even caramel coating on top, but the pudding with its soft gooey texture taste yum.
To get neat slices, you will have to refrigerate the pudding for a couple of hours and then un-mold. You can even serve this pudding once it cools down at room temperature.
29. Below a photo of the pudding once it cooled down at room temperature.
30. Here is a photo of the bread pudding with caramel prepared in a round pan. It was made with doubling the ingredients for a larger dessert.
Once the bread pudding is set, slice and serve at room temperature or chill in the fridge before enjoying.
You can also warm a slice at a time in the microwave for just a few seconds to have a warmed pudding.
It’s delicious to eat as-is, or add (more!) caramel sauce or chocolate sauce on top.
Step by Step Photo Guide Above
Ingredients
For bread pudding
- 4 slices bread – large or sandwich bread or 6 slices small bread (whole wheat, brown, or white bread)
- 1.5 cups whole milk
- 4 tablespoons sugar
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
For making caramel
- 2 to 2.5 tablespoons sugar
- 1 tablespoon water
Instructions
Making the bread pudding mixture
- Chop the 4 slices of sandwich bread into small cubes. The smaller the better as then they can be easily mashed.
- In a pan, take the milk. Add sugar and cornstarch.
- Keep the pan on a low heat and stir so that the sugar dissolves.
- Heat the milk on a low flame. No need to boil the milk.
- Once the milk has become hot, remove the pan from the stovetop and place it on the kitchen countertop. Add the bread cubes to the milk.
- Mash very well with a masher or spatula. The bread crumbs need to be mashed finely. If not, then small pieces of bread will be felt in the pudding.
- Add vanilla extract and stir to mix it evenly. Keep this mashed bread and milk mixture aside.
Make caramel sauce
- In another pan take 2 to 2.5 tablespoons of sugar and 1 tablespoon of water. You can use any pan as long as the pudding mixture fits into it keeping about ½ to 1 inch space from the top.
- Now place this pan on stovetop and begin to melt the sugar.
- Using a spoon stir this mixture while the sugar is melting.
- A stage will come when you will see lots of big bubbles in the sugar solution. Keep on stirring so that the sugar does not start burning from the edges.
- Then the solution will start turning brown.
- Keep on stirring to get an even color and caramelization.
- When the color turns to a golden with small bubbles appearing, the caramel is ready.
- Now turn off the heat or flame first. Then with the help of tongs or gloves, lift the pan and quickly start tilting and moving the pan, so that the caramel gets coated evenly on all sides. Be careful as the caramel is very hot and the pan too. You have to be quick as once the caramel starts cooling, it sets.
- Let the caramel cool down and set in the pan.
- Now in the pan containing the caramel sauce, transfer the mashed bread and milk mixture.
- Cover with an aluminium foil and poke holes with a tooth pick in the foil.
Steaming in an electric cooker – option 1
- Simmer about 3 cups water in the cooker. Start heating the water when you are making the caramel.
- When the water becomes hot, place the pudding pan in the steamer pan. Cover with the cooker's lid.
- Steam for 30 minutes, till the caramel bread pudding is set.
Steaming in a pan on the stovetop – option 2
- Boil 3 cups or required amount of water in a broad pan in which the pudding pan can easily fit. The amount of water to be added depends on the size of the pan.
- Place the pudding pan carefully in the broad pan. Cover with a lid.
- Steam on a medium heat for 25 to 30 minutes till the caramel bread pudding is set.
steaming in a stovetop pressure cooker – option 3
- Add 3 cups water or as needed in a pressure cooker. Note that the amount of water to be added depends on the size of the cooker. A large cooker will need more water and vice versa.
- The water should touch about 1 to 1.5 inches above from the bottom of the pudding pan.First heat water in the cooker. Then place the pudding pan in it, carefully.
- Remove the vent weight/whistle from the cooker's lid. Cover and seal the cooker tightly with its lid.
- Steam the pudding on medium heat in the pressure cooker for 20 to 25 minutes till its set.
Serving caramel bread pudding
- If you remove the bread pudding when it becomes warm, you won't be able to get a neat and firm slice, but the pudding with its soft gooey texture taste yum.
- To get neat slices, you will have to refrigerate the bread pudding for a couple of hours and then unmold. You can even serve this pudding once it cools at room temperature.
- Slice and serve caramel bread pudding once its refrigerated. You can top the pudding with caramel sauce or chocolate sauce if you like.
Nutrition
This Caramel Bread Pudding from the archives first published on December 2014 has been republished and updated in January 2023.
This recipe would never come to my mind! This is quiet easy and yet very delicious, i love it
Hi,
Is it possible to replace the bread with biscuits. If yes, how many biscuits should I add. Do you recommend any particular variety?
I have never tried and so I do not know if biscuits will work in the recipe or not. So I am unable to help you here.
I follow all your recipes with great zeal.I write them down in my cook book.I came across this recipe and tried it. It was delicious.I wanted to ask you, can I use brown sugar instead,if so ,is the caramelization procedure same with brown sugar?Thankyou for your wonderful recipes and picture explanations.
thank you sindhu for sharing this. yes, you can use brown sugar. brown sugar will caramelize faster than white sugar. to caramelize brown sugar, add some water. brown sugar has more moisture than white sugar, so you will need to add less water. so you can add about 1/2 to 2/3rd tablespoon water for 2 to 2.5 tablespoons sugar. the amount of water to be added will also depend on the size and type of brown sugar. so add less or more water accordingly.
does anybody have any recipes to make cookies cake or puddings in a nuwave oven?
can I use custard powder instead of cornstarch?
shilpa, you can use custard powder.
What is corn starch ? Can I use anything else instead of it ?
corn starch is called as corn flour in india and is easily available.
Thanks for the great vegan dessert recipe. It came out great. Added some cardamom powder to the milk and bread mixture. The result was pretty good. Nice and easy recipe.
Welcome Dr. Shruti. Thanks for sharing your positive feedback and the variation you did.
I tried this pudding and it turned out great..!! Thank you for sharing the recipe. Looking forward to more such simple yet tasty dishes.☺
Welcome Sharanya. Glad to know this.
Hi..I tried to make the pudding just now but it didn’t turn out like yours. It turned out to be kinda like creamy? Like not solid like a pudding supposed to be. Was I overheating it? And I didn’t mashed it but I blended the bread instead. 6 slices of bread with 375ml milk right? Please help out.
the quantities of bread and milk os right. could be since you blended the bread, thats why it needs to be steamed more. no worries. just steam for some more minutes. you can put the pudding back in the pan and steam for some more minutes.
I have been looking for an easy stove top bread pudding reciep for a long time. So glad that you have posted this. I am gonna try it today in a stove top pressure cooker.
I want to know a few things before I do. Do we have place the pan on stand in the cooker? And do we have to cook it on high heat first for a few minutes (after closing the lid)?
thanks ayesha. you can place the pan on a stand. it will be better as then the chances of water falling in the pan will be less. no need to cook on high heat.
Hii Dear Dassana. ..today I tried ur pudding . It came out very well..but the texture of this pudding turned out somewhat gooey and dense…is it right or texture might be light…wt about the texture of pudding made by u?? Plzz let me know and guide me..
samreen, the texture of the pudding is soft and not dense or gooey. its exactly the bread pudding one gets outside. if the pudding gets over steamed, then it will become dense. i am not sure about the gooey part. why the pudding was gooey. either it will become dense or gooey.
Yess…it was not like the soft pudding we get outside….it was dense.. yess…as per ur guess…I might overcooked it?
Next time..I ‘ll take care while cooking the pudding. ..thanxx for ur guidance Dear Dassana di?
fine. denseness will be due to over steaming. sure, cook for less time and then see the results. most welcome samreen 🙂
Can we use a steamer ( Tupperware’s SteamIt) !? If yes, pls temme de method and suggestions!
you can use. but i do not know how this tupperware is used. so unable to help you. if you have the instructions manual, then you can check in it or see on their website or a youtube video.
Shall i use a steel container instead?
usually with steel containers, it becomes difficult to remove or unmold the pudding. if you are fine with having or serving the pudding from the steel container, then you can use it.
I made the pudding today in a steel container and it easily came off from it.
thats great. i had made a couple of times in steel containers and the pudding was difficult to remove. thanks for letting me know.
How can I make caramel sauce for topping off the pudding with? I imagine the method above will give a saucy caramel.?
the recipe for caramel here will give less amount of caramel sauce. there is a good recipe i found online and you can try this one – http://www.simplyrecipes.com/recipes/caramel_sauce/
Seems great! I’m definitely trying this one. Can I replace vanilla and corn starch with custard powder?
Also for caramel what will work better- white sugar or brown sugar?
yes you can use custard powder instead of vanilla and corn starch. personally i feel white sugar works better.
Hi,
Can I make caramel with Jaggery?
i have thought about making caramel with jaggery. but i think it can be made. good idea though.
noth my pan loaf and cake pan are too big to steam…can I bake this instead? what would be the ideal temperature and time?
you can bake at 180 degrees celsius for 20 to 25 minutes or till the top gets cooked with a golden color.
Hi Dassana. I want to try this recipe but I don’t have cornstarch. Can you recommend me any other substitutes for cornstarch? Thank you.
you could try adding rice flour hope this help’s you.
I ve been making a lot of ur recipes for a long time… As I am from Mumbai n married to an UP Jain family, it was world’s apart for me. But ur blog helped me a lot. I made this Caramel bread Pudding n Lauki halwa today for a gtg, n got lots of praises all thanks to u dear. Just love you
we are very pleased to know you got to learn recipes from our food blog and got praises too. thankyou samta for your kind words god bless you 🙂
very clear we can realize what to do by step by step thanking a lot
welcome nethma pleased to know this thankyou so much 🙂
Hi dassana, all your recipes are very gud and I have tried some of these too.
I want to add egg to this recipe. So, in which step I should add it.
Is that adding one egg enough?
Please advice.
thanks jameela. one egg is enough. don’t add corn starch if adding eggs. beat the egg first very well. then add the beaten egg to the milk along with sugar and just lightly warm it. don’t heat too much. just warm the milk till the sugar dissolves.
hi dassana,
after reading the recipe i made this caramel pudding thrice, my MIL makes excellent caramel pudding, but along with bread she also adds eggs.. the first time i made the water from the cooker went into the mixture .. somehow we could eat it .. taste was OK … then second time i made it in the Idli maker … and yesterday again i made and it looked nice and tasted good.. practice makes a man perfect ….. thanks a lot for sharing dassana .. take care
regards
marina
welcome marina. in the first try did you keep the whistle on the cooker? because then the water can go inside. the whistle has to be removed and then steamed. i agree practice brings perfection. thanks for sharing positive feedback.
Hey dassana. no ya i dint keep the whistle… probably there was to much water and when it was boiling the water went inside … but the idle maker also works.. in that there is no chance of water going inside….. and today i made your leftover rice pudding recipe … which was very nice… just did not add the cinnamon powder… and tomorrow will make mango falooda … wow ………
take care and thanks for replying…
regards
marina
welcome marina. yes, too much water will also go inside the pan. thanks for your feedback.
Dont u think if we will add custard powder without mixing in water then it can cause lumps?
anamika, 1 tsp of custard powder will not give lumps. if you want then you can mix it.
And please also tell that the custard powder need to be mixed in 1 or 2 spoons of water like when we make custard and then added to milk or it should be added raw to the milk? Please reply to this and the previous question as soon as possible. I need to make it tomorrow itself.
anamika, you can add 2-3 tsp of water or milk.
And also, this is my last question, do i need to add vanilla extract though i am adding custard powder?
anamika, no need to add vanilla extract.
So the amount of custard powder should be the same as corn starch because i am using custard powder instead of corn starch?
And i have to add custard powder without mixing it in water?
anamika, yes same amount. no need to mix in water. just add directly.
Can we add brown n polson’s custard powder instead of corn starch? Please reply as soon as possible.
yes anamika, you can add custard powder.
Hi. We tried this pudding & it was delicious. We do have one suggestion & one correction. The suggestion is that only white bread should be used because using brown bread makes the pudding look an unappetising grey color. The correction concerns the steaming-in-a-pan process. You say that “please note that the amount of water to be added depends on the size of the pan. the water should touch about 1 to 1.5 inch above from the base of the pudding pan.” However, the pudding pan floats in the water!! So there’s really no control over the level of water.
thanks rajiv. yes white bread will look more appealing. but brown bread is more healthy. if you use homemade brown bread then the color does not become grey. when you soak store bought brown bread in the milk then milk becomes brown in color and may not look appealing. for me, the pan never floats. some times i use pots and pressure cooker for steaming and it has never happened that the pan is floating.
Hey !
I expressed desire to see you and requested to upload a photo, then I read the about page and saw both of your pics there :-p . You are beautiful 🙂
thanks
Namrata
thanks namrata. also thanks for the feedback on the recipes.
Hi ! 🙂
I am a regular visitor on your website as cooking is my passion and I have tried several recipes, basil focaccia, wheat bread, paneer dishes and many more being my favorite. Thank you so much. It may sound silly but I want to see you :-p .Can you upload a pic ?
regards
Namrata
pudding turned out to be very yummy. Everyone at home loved it. Keep posting such wonderful recipes….
thanks deep for sharing positive review. glad to know this.
plz let me know can i add banana smashed with bread to this recipe…
We love ur almost all recipes…
thanks kuntal. you can add banana mashed with bread. but i would suggest to add just 1 banana. otherwise i feel the pudding might become sticky.
This recipe is amazing. The pics reminded me of the pudding my mom used to make. thank you for the recipe. I am definitely going to try this one
welcome abhishek. glad to know this.
hi mam, i made bread pudding, it turns nice, but when it is cooled, which was not that much puffed as i seen in the picture, i think it is for over steam. give suggestion . bye
the pudding does not puff up. what you see in the first picture is double the quantity of pudding i had made with the same recipe. over steaming will make the pudding hard. if the pudding was soft, then it was not over steamed.
Thk u for this ausum recipe… i made it tat in ur way u told… it bcms nice which u shownin pic…
welcome sarala. thanks for sharing positive review.
Hi dassana
I wrote to you yesterday but could not see my post so posting another one..
I wanted to try this pudding but i dont hv rice cooker..can i use any other container or may be a normal cooker..if yes pls mention the steam time also..in case i use cooker then shall i remove the whistle and simply cover it with lid? Also as mentioned i need to prick holes in alumni um foil so if we cover it with lid will the water formed from steam not form drops over aluminum foil adding moisture on pudding?
hi swati, we didn’t receive your comment yesterday. usually by night i answer all the comments. yes you can use any other pan or pressure cooker. remove the whistle from the pressure cooker. just cover tightly with its lid or any steel plate or round lid. yes you need to prick holes in the foil, otherwise due to steam, the pudding becomes soggy. there will be not be much water, as it will get evaporated through the snout on which the whistle is placed. the water will not fall. just make tiny holes and not big ones. steam for 20 to 25 minutes in the pressure cooker.
hello dassana..is it necessary to use an aluminium foil?? pls answer…
elliana, yes its necessary. alternative is butter paper.
Tried the pudding, Dassana turned out awesome! Thk u…used mixie to blend the bread just one blend and followed recipe as above.
welcome mohini. good to know.
Hi Dassana can v blend the bread in mixie then add to milk.
mohini, you can give it a try but don’t make it very fine.
its really looking awsm! i will try it too.
thanks naina
I luv caramel custard n m gonna try this version using bread
Today I made the bread pudding.
I used multigrain bread ( Sugerdough brand in Pune)… Overall very good consistency after setting it in fridge for 3 hours..
Somehow I felt the pudding was bit too bready…thogh I added homemade vodka vanilla syrup …
Next time I am going to try with some tangerine zest and little orange juice to see if this pudding has flavour..and maybe some dry fruits.
Overall good experience with just bread , milk and sugar..
thanks manoj. i think its due to the multi grain bread. whole wheat or white bread does not give this texture. orange juice and zest will give a good flavor and even dry fruits will add a lot of texture.
Hi, finally I have prepared the pudding and trust me it was just wowwww…I mean awesome…I loved it a lot. I had actually made it twice within this span of time…Thank u for making me get in love with this dish….
welcome shreya. glad to know that you liked the pudding.
This looks amazing. I am going to try it over the holidays. Love bread pudding!!
I have tried many of your recipes and they come out really well. Made your ragada pattice yesterday. Was a big hit! Thanks for your simple recipes and step-by-step instructions. Really helps.
welcome anjali. glad to know this. thanks for sharing positive feedback on recipes.
Hi Dassana,
Got encouraged after seeing this pudding in ur site.Just followed the steps u mentioned and prepared this,last saturday.
It came out so well:) Thanks a lot!!
welcome sindhu. glad to know this.
The pudding looks yummy.. Can I substitute corn flour instead of corn starch?
thanks gayathri, yes you can. in india what we call as corn flour (white colored) is corn starch. so its the same. maize flour is yellow colored which we use for making makki ki roti.
Thanks dassana for this pudding recipe without oven….my sisters kid loved this.
welcome sarika. glad to know this.
Can we bake dis in oven..?
is it necessary to steam?
N plz upload some party drinks…
you can bake in the oven. check this recipe too where bread pudding is baked in the oven – https://www.vegrecipesofindia.com/eggless-bread-butter-pudding-recipe/
Hi,
To my surprise after an hour wen i opened d cooker it was amazing to see it was cooked.. my heart was really filled wit joy… after it got cool down i refrigerated.. is it good to transfer d pan immediately to refrigerator wen it is hot? In d morning it was lovely to see d colour n really superb taste.. my first pudding came excellent ly.. but next time i will try to bake with sand tray underneath. Thank u so much for an encouraging dish..
just missed this response. chalo, good. all your efforts did not go waste. am glad and satisfied now 🙂
Tried it without the vanilla essence as I didn’t have one..turned out that only the middle part was still sticky after good hours of refrigeration and my top caramel layer tasted bitter. I pressure cooked for 25 mins. Could u pls tell what went wrong?
stickiness means that the middle part needed more cooking. the bitterness is because the caramel got to the point of getting cooked too much. just a golden brown color and then the burner has to be switched off. if its cooked more, it gives a bitter taste.
Wow! I have always heard of bread pudding with egg, this solves a lot of problem. Pls update the baked version also. Would love to do the baked version.
thanks charul.
Hi Dassana,
Love your recipes! Awesome work!!
Just a question here.. Can I pour the caramel into individual cupcake moulds and bake them instead of steaming??
yes you can. i forgot to mention in the post, that i have baked these also. will add later.
Hi,
i tried this., was upset as it didnt cook still in semisolid consistency after 1hr in normal cooker.. as water got evaporated in medium flame,, ve to pour water n closed it,, even then moderately cooked., preparation went verywell. I used to do cakes with my mom in an aluminium cake container with centre hole n sand below in a centre hole plate., it takes exactly 45min in low flames.. i wish i had dat now…
oh.. so the water got evaporated. these things have happened with me too. but i add water and then let it cook. but it should not take so long. did you remove the whistle while steaming? let me know. something has gone wrong.
Hi,
I saw ur rply nw .Whistle was taken.. but everything went well in d end..amazing results., cooking is awesome with vegrecipesofindia.com. Dependent on it now a days sooo much to have an appetising, mouth water ering dishes… keep it up. God bless u.
okay. so the pudding set well. right?
did you like it? let me know.
Hi,
i was on a fast in d morning,. After dat had two pieces of d pudding with hershey s chocolate syrup slightly spreaded, tasted amazingly .., even postponed my lunch little later,, everyone at home enjoyed it..
thanks divya for this sweet feedback.
Wow..vry testy. .
thanks madhavee
The pudding is really yummy and mouth watery. I am not so much fond of puddings but the dish snap u have mentioned changed my mind and is literally forcing me to prepare at least once. I have jotted down the recipe and process and gonna prepare it soon. Will share the feedback with u for sure. thank u for the recipe.
welcome shreya. thats a big compliment from your side. i hope you enjoy this pudding so much that you are forced to make it again.
fantastic…looks so yummmmm !!! we can use all the left over bread this way… 🙂 🙂
thanks priya
looks so perfect.. love the color.. can u pls. pass me the pudding?
thanks veena for your sweet words.
Really commendable efforts….
Helped me a Lott..
Best wishes..
Indu
thanks indu
hi,
this looks very yummy with simple ingredients available at home.. first time am gonna try such pudding…thank u for ur encouraging dish…
welcome divya
Excellent as always. My daughter will love this. Thank you.I have been making the egg version but me and my daughter could never eat as we both are vegetarians. I will make this right away.
thanks shubha
Hello Dassana,
I tried this recipe. But it happened that the caramel got a burnt taste :3 the sugar when caramalised looked like given in the picture but tasted burnt! Could you please tell me the mistake that happened and precautions for next time ?
as you mention, the burnt taste is because the caramel has got slightly burnt. melt the sugar on a low flame and keep on stirring or rotating the pan, so that the sugar caramelizes evenly.