Easy Caramel Bread Pudding Recipe

Easy No Bake Bread Pudding

Caramel bread pudding is a tasty, melt-in-the mouth pudding that can be made in minutes. It’s a delicious dessert that can be made with either fresh or leftover bread. You could use white bread, brown bread, or a mix of both. Also, this can be made without eggs and without an oven.

It needs just a few basic ingredients and though a rich-looking, delectable treat, it’s amazingly simple to make. This no bake bread pudding has a smooth, silky texture and a delectable taste. So make sure you check out my recipe and enjoy this delicious pudding with family and friends.

If you like this recipe, you’ll also surely like my soft and tasty banana bread and coffee pudding too.

Ingredients

4 slices white bread

1 to 1 ½ tbsp butter

2 cups milk

3 tbsp milk powder

5 tbsp sugar

3 eggs

1 tsp vanilla extract

Pinch of salt

Yellow food colour, a few drops (Optional)

Caramel

5 tbsp sugar

Procedure

1. Lightly butter one side of each bread slice, and then dice the slices.
2. Transfer the milk to a cooking vessel. Make a slurry with the milk powder and around 6 tbsp of the milk from the vessel and then stir this into the rest of the milk.
3. Add the sugar to the milk and then heat the milk on medium heat with continuous stirring till the sugar dissolves.
4. Once the milk comes to a rolling boil, turn off the heat. Add the diced bread to the milk. Let the bread soak in the milk till it cools to almost room temperature.
5. Prepare some caramel in a non-stick pan with the sugar, heating it on a medium-low to low flame. When the caramel is golden brown and free flowing, pour it into a round 6″ cake pan. Swirl the cake pan around to let the caramel spread all over its base uniformly. Let the caramel set.
6. In a bowl, whisk the eggs. Add in the vanilla extract and the salt.
7. Transfer the milk and bread mixture to a blender jar. Whisk this for a couple of minutes. Add in a few drops of yellow food colour and the egg mixture and blend everything well again for 2 to 3 minutes till you have a smooth, creamy pudding mix.
8. Pass this through a sieve / strainer to separate any small pieces of bread from it, holding the sieve over the pan with the caramel so the pudding mix gets transferred directly into it.
9. Cover the pan with metal foil and place it inside a steamer, or on a trivet or metal perforated disc placed inside a larger vessel with water so that around 1/3 of the pan is immersed in the water. Cover the vessel with a lid and let the pudding steam for around 35 to 40 minutes.
10. Check the pudding for doneness by poking a knife into it. If the pudding is done, the knife blade will come out clean.
11. Keep the pudding covered with the foil and let it cool to room temperature. After that, chill it in the fridge for around 2 to 3 hours.
12. Loosen the pudding from the sides of the pan by running a spatula or knife all around it. Place a plate over the pan and then upturn it. (The plate should have some depth to it to hold the caramel syrup from the pan. Shake the pan to release the pudding from it into the plate. The caramel syrup will flow down the sides of the bread pudding and surround its base. Slice the pudding.

Enjoy!