Delicious, easy to make and affordable. This is for the budget conscious!
Bread Pudding is usually baked, which you may still do (at 325°F). Nevertheless, it’ll come out delicious if you choose to steam or just bake. (When you baked it though, you’ll also get a yummy browned crust on top.
You can serve this with a scoop of ice cream and slice bananas on top with caramel sauce. Or you can pour yema or dulce de leche! Indulge..
Pudding is so delicious in itself but with added toppings, anyone will be tempted to eat this dessert.
Old Fashioned Steamed Bread Pudding
- 3 cups stale bread, cut into shreds or small pieces. (left overs)
- 2 eggs
- 1 big can condensed milk
- ⅓ cup raisins soaked in 2 tablespoons rum (optional)
- ¼ teaspoon cinnamon powder** (optional)
- 1 teaspoon vanilla extract
**you can buy cinnamon powder in any sm supermarket nearest you.
1. In a large bowl, combine eggs and condensed milk, vanilla extract and cinnamon powder, if using. Mix well.
Pour custard to the bread or add bread to the custard and let it stand for at least 30 minutes or until the bread has soaked up most of the custard.
2. Meanwhile..Prepare/preheat steamer. If you do not have a steamer, get a large pot and put a trivet or something to hold the pan inside (make sure it’s heat-proof). Put some water and bring to boil, covered.
3. Prepare the pan. Line the bottom of a 6-inch round pan with parchment paper. This is just for ease of removing the pudding from the pan; I have tried it without the paper and was able to get the pudding out successfully.
4. Add raisins to the bread mixture; mix until well-combined. Pour mixture into lined pan and put into the already hot steamer.
5. Steam for 35 minutes or until a toothpick inserted into the center comes out clean.
Let cool before slicing. Enjoy!
Without the raisins, this pudding is not that sweet. If you want to make it sweeter you may want to add 2 tablespoons (or more) sugar to the custard.
For the Caramel Sauce:
- 400g granulated sugar
- 180g unsalted butter cut into small chunks
- 237ml heavy cream
1. Place the sugar in a large heavy-bottomed pan over a medium heat.
2. Once the edges of the sugar starts to turn to liquid, stir with a heat resistant rubber spatula.
3. Keep stirring every few seconds. The sugar will initially go very lumpy, then will turn to a golden liquid.
4. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted.
5. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
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