Caramel Bread Pudding

For Caramel

Add 1/4 cup sugar in a saucepan and heat on low to medium flame.

Stir at every interval until sugar melts completely.

Continue to melt the sugar on low to medium flame until the sugar turns golden brown.

Once it's golden brown, pour it immediately into the mould and spread it evenly then keep it aside.

For Custard

Trim the brown sides of the bread and pulse it into crumbs using a mixer grinder.

In a small bowl add custard powder and water. Mix it well and keep it aside.

In a deep bottom pan add milk and sugar, cook on medium flame and bring it to boil.

Then add custard mixture and stir it continuously inorder to avoid lumps and cook until the custard thickens.

Low the flame and add bread crumbs gradually at batches and whisk it continuously to avoid lumps.

Once the pudding thickens, switch off the flame and pour the mixture on the caramel mould.

Tap the mould to remove air bubbles and cover it with aluminium foil.

In another pan, pour some hot water and place a stand.

Place the mould on the stand and cover the pan with the lid.

Steam it on medium flame for 20 to 30 minutes.

Now bring it down to room temperature and refrigerate it for 2 hours or until it sets completely.

After refrigeration demould it and enjoy!!