Soft and silky, caramelized bread pudding with pineapple topping. Give it a try. You will never repent.
Preparation time: 30 minutes | Difficulty Level: Easy
- Milk – 3 cup (I use GoodLife milk. For puddings, GoodLife milk is tastier)
- Bread – 4 slices
- Egg – 2
- Vanilla essence – ½ teaspoon
- Sugar – 1 cup
- Butter/Ghee – for greasing the pan
- Sugar – 2 tablespoons
For Pineapple Topping
- Pineapple – ½ of a small one.
- Sugar – ½ tablespoon
- Slice the pineapple into thin long (approximately 1 inch long) pieces.
- Cook the pineapple slices in low flame adding ½ tablespoon of sugar. No need to add water if you have fresh pineapple. Water will ooze out of the pineapple while cooking. Cook till the color changes from the fresh pineapple color to a bit more faded color. Keep it aside and let it cool.
- Take a vessel and beat the eggs properly using an egg beater.
- Add 3 cups of milk to the beaten eggs. Add sugar. If you are using regular milk (not GoodLife), you may require less than 1 cup of sugar. Sweetening up regular milk requires less sugar compared to GoodLife milk.
- Remove the brown edges of the bread slices and and add it to the above mix. Mix the bread slices properly using your hand. Else you can put the whole mix in a blender.
- Add vanilla essence and mix well.
- Butter the moulds for steaming bread pudding.
- Melt sugar (for caramel) in a small heavy bottomed pan on low flame. Don’t add water. Stir constantly, until a thick dark caramel syrup forms. Pour immediately into buttered moulds. You need to turn the mould quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the mould. Keep it aside.
- Pour the egg, bread, milk mix into the moulds and steam cook. When it is almost 80% cooked, sprinkle the cooked pineapple pieces kept aside. Cover and steam cook till it is done. I had to cook for 15-20 minutes. When it is cooked well, a fork inserted in the middle comes out clean.
Serve hot or you can refrigerate for 1-2 hours and serve.