Bread and Custard Pudding

Bread and Custard Pudding

Bread - 15 slices
Milk – ½ litre
Eggs - 3
Custard powder – 3 tbsp
Sugar - 2 cups
Elaichi pdr – ½ tsp
Vanila Essense – 1 tsp
 

In a cup, add the custard powder, 3-4 tbsp milk, mix well and keep aside. Beat the eggs and keep aside.

Heat 3 tbsp sugar in a kadai (or the on slow fire, till it caramelize. Pour it into the tin for making the pudding and spread it on the bottom of the tin.

Break the bread into pieces and powder in a mixie. Keep aside.

In a bowl, add milk, sugar, eggs, vanilla essence, elaichi power and custard powder and mix well. Bring it to a boil and slowly add the bread crumbs and mix well and let it cook for 1-2 minutes. Now pour it into the caramelized tin. Bake it at 180 degrees for 45 minutes. You can use a toothpick to find if done. Toothpick should come out clean if done. It can also be steamed in a vessel or cooker. For this boil water in a vessel. Add a stand on it to keep the baking tin. Cover with aluminum foil (so that water from the steam doesn’t fall into the pudding). Put a lid on the vessel and let it cook on slow fire for 45 minutes. If making in cooker, add water in the cooker, keep a stand and keep the baking tin on it. Let it steam for 45 minutes. (remove the whistle while steaming) . Cool it and cut into pieces and serve.