Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, caramel custard (eggless) or caramel bread pudding. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Caramel Custard (Eggless) or Caramel Bread Pudding is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Caramel Custard (Eggless) or Caramel Bread Pudding is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have caramel custard (eggless) or caramel bread pudding using 8 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Caramel Custard (Eggless) or Caramel Bread Pudding:

1. Prepare 3 slices bread
2. Make ready 4 tbspn custard powder
3. Take 3/4 th cup sugar
4. Get 1 cup milk
5. Get 1/4 tsp vanilla essence
6. Take 1/2 cup water
7. Prepare for caramel
8. Get 1/2 cup sugar

Instructions to make Caramel Custard (Eggless) or Caramel Bread Pudding:

1. Grind the bread in the mixer. (I take the brown parts too)
2. First thing that you have to do is make the caramel. In a non-stick pan add 1/2 cup sugar. (No need to add water)
3. On medium flame gas let it cook on its own. once you see the sugar is getting melt.. stir a little to avoid burning the sugar. In few secs it will start caramelizing.
4. Once you see this golden colour immediately pour it in a mould and swirl the mould, so that the caramel will coat the base of the mould.
5. Add milk and sugar in a pan and start boiling.
6. Meanwhile in a bowl add custard powder, water and vanilla essence and mix it.
7. Lower the flame and mix the custard mix in boiling milk.. stir it till the milk becomes thick.
8. Gradually add the bread crumbs little by little and mix it. No lumps should be formed.
9. After stiring for 5 min. The mixture will get thick.
10. Transfer the mixture to the mould in which we have set the caramel.
11. Cover it with aluminum foil.
12. In a pan. Boil water and keep a stand.
13. Keep the mould on the stand and close the lid and let it steam for about 40 mins.
14. After 40 mins. Let the mould get cool before placing it in the refrigerator. Then place it in a fridge and let it set for 2 hours or more. This helps to unmold the caramel from the pan. After 2 hours. Unmold the aluminum foil and place a plate upside down on the mould. Invert the mould. The caramel custard will come out easily oozing out the caramel sauce with it.
15. Relish this beautiful dessert.

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