Eggless caramel bread pudding – step by step recipe of steamed no bake eggless caramel bread pudding.
This is a Smooth, melt in the mouth pudding made with caramel and bread slices. here the caramel is made by melting sugar. Not difficult but yes does require some practice.
The step by step pics will guide you through the process of caramelizing sugar. The pudding is steamed and hence does not need an oven.
This pudding can be steamed in a pan or pressure cooker or an electric rice cooker. in the step wise pics, I have shown both the methods of steaming in a pan as well as in the electric rice cooker. You can make the pudding with any bread, even a baguette or bun. Also works well for 2 to 3 days old bread.
I have made this recipe many times and have even doubled it. So yes the recipe can be easily doubled and tripled. You can also add dry fruits like almonds, raisins or cashews to the pudding. The pics are from two batches of pudding I made some time back.
Serve the eggless caramel bread pudding warm or chilled.
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caramel bread pudding
By Dassana Amit
Ingredients
for bread pudding
- 4 slices sandwich bread or 6 slices small bread (whole wheat, brown, multi grain or white bread)
- 1.5 cups whole milk or 375 ml whole milk
- 4 tablespoon sugar
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract or essence
for making caramel
- 2 to 2.5 tablespoon sugar
- 1 tablespoon water
Instructions
making the caramel and bread pudding mixture
- Chop 4 slices of sandwich bread into cubes. The smaller the better as then they can be easily mashed.
- In a pan, take 1.5 cups milk. Add 4 tbsp sugar. Then add 1 tsp corn starch.
- Keep the pan on a low flame and stir so that the sugar dissolves.
- Heat the milk on a low flame. No need to boil.
- Once the milk has become hot, remove the pan from fire. 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 1/2 tsp vanilla extract and stir. Keep this mashed bread and milk mixture aside.
- In another pan take 2 to 2.5 tbsp sugar and 1 tbsp water. You can use any pan as long as the pudding mixture fits into it keeping about 1/2 to 1 inch space from the top.
- Now place this pan on stove top 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.
- Switch off and with the help of tongs or gloves, lift the pan and quickly start tilting & 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.
- Now in the pan, spoon the mashed bread and milk mixture.
- Cover with an aluminium foil and poke holes with a tooth pick in the foil.
option 1. making bread pudding in an electric cooker
- Boil 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.
- Steam for 30 minutes, till the caramel bread pudding is set.
option 2. making bread pudding in a pan on stove top
- Boil 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 flame for 25 to 30 minutes till the caramel bread pudding is set.
option 3. making bread pudding in a pressure cooker
- Add water in the cooker. The amount of water to be added depends on the size of the cooker.
- The water should touch about 1 to 1.5 inch above from the base of the pudding pan. Boil water in the cooker. Then place the pudding pan in it, carefully.
- Cover the lid of the cooker tightly. Remove the vent weight/whistle.
- Steam the pudding 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 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 down at room temperature.
- Slice and serve caramel bread pudding once its refrigerated. You can top the pudding with caramel sauce or chocolate sauce.
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Step by step eggless caramel bread pudding recipe:
1. chop 4 slices of sandwich bread into cubes. The smaller the better as then they can be easily mashed. You can use whole wheat, brown, multi grain or white bread. Here I used a mix of both white and whole wheat bread.
2. in a pan, take 1.5 cups milk.
3. add 4 tbsp sugar.
4. then add 1 tsp corn starch.
5. keep the pan on a low flame and stir so that the sugar dissolves. heat the milk on a low flame. No need to boil.
6. once the milk has become hot, remove the pan from fire. 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 tsp vanilla extract and stir. Keep this mashed bread and milk mixture aside.
9. in another pan take 2 to 2.5 tbsp sugar and 1 tbsp water. Here I used my rectangular cake pan. You can use any pan as long as the pudding mixture fits into it, keeping about 1 inch space from the top.
10. now place this pan on stove top and begin to melt the sugar on a low flame.
11. using a spoon stir this mixture while the sugar is melting. Stirring ensures uniform browning.
12. a stage will come when you will see lots of big bubbles in the sugar solution. Do stir here too as the sugar may start burning from the edges.
13. then the solution will start turning to a light pale brown. Keep on stirring to get an even color and caramelization.
14. when the pale golden color turns to golden with small bubbles appearing, the caramel is ready.
15. switch off and 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 is very hot and the pan too. You have to be quick as once the caramel starts cooling, it sets.
16. here is a pic of the caramel coated on all sides. let the caramel set in the pan. That is allow the caramel to cool down.
17. another pic with a round pan.
18. now spoon the mashed bread and milk mixture into the pan evenly.
19. A pic of the pudding mixture poured in a round cake pan.
20. cover the pan with an aluminium foil and poke holes with a tooth pick in the foil.
Steaming in an electric rice cooker:Â
21. boil 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 keep the pudding pan on the steamer pan.
23. Cover with a lid & steam for 30 minutes, till the caramel bread pudding is set.
Steaming in a pan on stove top:
24. Boil 3 cups water in a broad pan in which the pudding pan can easily fit. This pan 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 base of the pudding pan.
25. place the pudding pan carefully in the broad pan.
26. cover with a lid.
28. Steam on a medium flame for 25 to 30 minutes till 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 unmold. You can even serve this pudding once it cools down at room temperature.
29. Below a pic of the pudding once it cooled down at room temperature.
30. In a round pan made with doubling the ingredients.
Slice and serve caramel bread pudding once its refrigerated. you can top the pudding with caramel sauce or chocolate sauce.
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.