bread caramel pudding

In the past, whenever I made bread pudding, I would simply slice the bread into small cubes and line the cubes at the bottom of the glass. I would then prepare a custard topping and pour it over the bread cubes.

This time, I decided to try something different. I cooked the bread cubes with milk until the mixture thickened. I then used a hand whisk and whisked the mixture until it was smooth and even. The result was a delicious and smooth pudding.

INGREDIENTS (pudding)

1 litre milk
4 slices of bread (cubed)
8 tbsp custard powder
4 tbsp water
10 tbsp brown sugar


INGREDIENTS (caramel topping)

8 tbsp castor sugar
1/2 cup milk
2 tbsp custard powder


INGREDIENTS (garnishing)

strawberries (sliced)
grapes (halved)

METHOD (pudding)

1. Slice the bread into small cubes.

2. Boil the milk on medium flame and add the bread.

3. When the milk has boiled, continue stirring for 15 minutes.

4. Add the sugar and stir until the sugar has dissolved.

5. Dissolve the custard powder in the water and add to the milk mixture, stirring constantly.

6. When the milk mixture has thickened, remove from the heat.

7. Using a hand whisk, whisk the pudding until it is smooth and even.

8. Ladle the pudding into wine glasses till about 3/4 full. Set aside to cool.

METHOD (caramel topping and garnishing)

1. Boil the milk and sugar over medium flame.

2. When the mixture has boiled, add the custard powder and continuously stir until evenly mixed.

3. Remove from the heat and drizzle the caramel topping over the pudding.

4. Decorate each pudding with a slice of strawberry and a slice of grape.

5. Refrigerate for 7 to 8 hours to set the pudding.