Eggless Caramel Bread Pudding | Eggless Caramel Custard

There are a number of ways to prepare the well-known bread pudding. Typically, bread pudding refers to a dessert with bread leftovers cut into bits, arranged in a casserole, soaked in an egg-based custard and then baked to perfection.

In Goa, back in my younger days, bread pudding meant the Creme Caramel with a twist. The classic caramel custard recipe (click here for my blog post and video) called for a good number of eggs; instead we used milk-soaked bread and one egg and called it the caramel bread pudding!

The recipe that follows is similar but with NO EGGS and absolutely no loss in flavour! It uses instant custard powder as a replacement and bread acts as an ingredient that contributes to the pudding’s structure and firmness which is necessary when it has to be turned over onto a serving dish.  

 Some tips you may find useful:

• The bread we’ve used is regular white sliced bread with its crust. You could slice away the crusts for a whiter pudding interior (grind the crusts separately and refrigerate to use for dishes that call for crumb layers!). Only, remember to add a slice to make up for the lost substance.
• The second significant ingredient is the instant custard powder that binds the principal ingredients (milk and bread). We’ve used vanilla flavoured, you can use a flavour of your choice. Custard powder is, simply, corn flour. You could substitute the custard powder with this (it will give a white body to the pudding; and will need added essence).
• I have found that the pudding usually tastes even better the next day, due to its ability to absorb which it owes to the bread. So, I would recommend cooking this dessert a day in advance so that it has been allowed sufficient time to improve on its taste. If you have not the time, fear not! It tastes great even when cooked, cooled and chilled the same day.
• I have explained the procedure as elaborately as I can; however, if you find the caramel-making portion tricky, please read my post here or watch me make it. I have used a 6-inch round mould.  

  

Ingredients:

For the caramel:

• 8 tablespoons of Sugar
• 1 tablespoon of Water

For the custard:

• 500 ml of Milk
• 4 bread slices (with crust) ground to fine crumbs; 5 slices if without crust
• 8 tablespoons of Sugar
• 3 tablespoons of instant Custard powder
• 1 pinch of Salt

Method:

Prepare the caramel:

1. Combine the sugar and the water in a mould or a saucepan on a medium flame. This is a 'wet' caramel but with minimal water.

    

2. Initially, leave the sugar undisturbed; only when it starts to colour in some areas, give the dish (mould or saucepan) a shake or a swirl. Do this frequently to avoid burning the sugar.

   Allow the caramel to acquire a deep golden brown (or deep amber) and then turn of the heat. This could take about 6-8 minutes.

3. Coat the walls of the mould evenly by swirling the dish. If you are using a saucepan, pour the caramel into the mould soon after you turn off the heat.

4. Set it aside to cool and harden.

Prepare the custard:

1. Of the total milk, add a 1/4 cup to the custard powder, stir and keep the paste aside. Grind the bread slices to fine crumbs.

2. Heat the remaining milk and bring to a boil.

3. Reduce the flame and stir in the sugar till it dissolves. Next, add a pinch of salt to enhance taste.

4. Give the custard paste a stir (since the powder tends to settle at the bottom) and then add it to the milk, whisking the milk quickly.

5. When the mixture starts to thicken, add the bread crumbs, a little at a time and whisk until all of it is incorporated and then, turn off the flame. It will be quite a thick mix.

6. Pour this mixture in the prepared caramel mould. Tap the mould gently upon the kitchen counter top to eliminate any air pockets, smoothen the custard surface and cover the mould with a foil.

7. Bring to a boil 1 and a ½ cup of water in a pressure cooker with a metal stand placed in it. Place the mould within and pressure cook it for 9 whistles on medium high flame and then turn off the heat. It will take 6 to 8 minutes.

8. Once the pressure has normalized, bring out the mould. It will appear soft and respond with a ‘jiggle’. Allow it to set by letting it cool to room temperature.

9. Refrigerate for at least 2-3 hours so that it has gains necessary firmness. Release the sides before flipping it onto a serving dish. Use a serving plate with a lip to contain the caramel syrup.

Do watch the video below where you get to see the step-by-step procedure :)

Bon appetit!