Bread Pudding


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  • Bread – 1 Full (no sweet bread)
  • Eggs – 6
  • Vanilla essence
  • Powdered Sugar – 2 Cups (500 gm approx)
  • Milk – 1.50 to 1.75 litres

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  1. Grind the bread slices and soak it in the milk with sugar for 15 mins. This will make the bread soft and moist.
  2. Blend the eggs nicely along with vanilla essence till it gets frothy. This will make your pudding light and fluffy.
  3. Now blend the above mixures together for 2 mins. It’s consistency should be loose and not very thick.
  4. Caramelise your container and then pour the above mixture in it.
  5. Take a pressure cooker and add some water in it and keep it on high flame.
  6. Place the container in the pressure cooker and cover it with the lid without the whistle and reduce the flame.
  7. The water level in the cooker should be upto 3/4th of the container. Check the water level every 20 mins.
  8. Cook it for around 1 hour on low flame.
  9. To check if it is done, pierce the pudding with a knife and if the knife comes out clean it is done.
  10. Let it cool and then refrigerate. Serve cold.
  11. Serves 10 – 12 persons.

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