I love making this caramel bread pudding whenever I want something rich, silky, and comforting. It has beautiful layers of golden caramel and soft steamed bread custard that melt in my mouth with every bite. This eggless dessert is simple to prepare, yet it feels elegant enough for special occasions and cozy enough for a family treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tbsp sugar (for caramel)
2 tsp water
8 bread slices
1 ½ cups milk
⅔ cup sugar
1 tsp vanilla essence
½ cup condensed milk
1 tsp corn flour
Directions
I start by heating 3 tablespoons of sugar with 2 teaspoons of water in a pan over medium heat to prepare the caramel. I allow the sugar to melt, gently tilting the pan for even cooking without stirring. Once it turns a deep golden color, I immediately remove it from the heat.
Then I pour the caramel into a 6-inch flat-bottomed bowl and swirl it to coat the base and slightly up the sides. I set it aside to cool and harden.
Next, I trim the crusts from the bread slices and tear them into small pieces. I add 1 ½ cups of milk to the bread and mash everything thoroughly until smooth.
I mix in the sugar, condensed milk, vanilla essence, and corn flour, stirring well to create a smooth batter. Then I pour this bread mixture over the hardened caramel in the bowl.
I cover the bowl tightly with aluminum foil and prick a few small holes to allow steam to escape. I place the bowl on a trivet inside a pressure cooker with 1 cup of water at the bottom.
Next I close the lid without placing the pressure regulator and steam it on medium heat for 20–25 minutes. Once cooked, I carefully remove the bowl and let it cool completely.
After cooling, I refrigerate it for at least 2 hours so it sets firmly. When ready to serve, I run a knife along the edges to loosen it, invert it onto a serving plate, slice, and serve chilled.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 30 minutes
Kcal: 280 kcal per serving
Servings: 6 servings
Variations
I sometimes add a handful of chopped nuts like almonds or cashews for extra texture.
I like sprinkling a little cinnamon or cardamom powder into the custard mixture for a warm flavor twist.
And I occasionally replace part of the milk with fresh cream to make the pudding even richer.
When I want a fruity touch, I layer thinly sliced bananas between the caramel and custard mixture before steaming.
Storage/Reheating
I store the pudding in the refrigerator, covered tightly, for up to 3 days. I prefer serving it chilled, as the texture stays firm and silky.
If I want it slightly warm, I heat individual slices in the microwave for a few seconds, though I am careful not to overheat it to maintain its smooth consistency.
FAQs
Can I make this recipe without a pressure cooker?
Yes, I can steam it in a regular steamer or even bake it in a water bath in the oven at 180°C (350°F) until set.
How do I know when the pudding is cooked?
I insert a toothpick or knife into the center. If it comes out clean, I know the pudding is ready.
Can I use brown bread instead of white bread?
Yes, I can use brown bread, though I notice the texture becomes slightly denser and the flavor a bit more robust.
Why did my caramel harden too quickly?
Caramel naturally hardens as it cools. I make sure to pour and swirl it quickly before it sets.
Can I reduce the sugar in this recipe?
Yes, I can slightly reduce the sugar, especially since condensed milk already adds sweetness, but I keep enough to maintain the classic flavor balance.
Conclusion
I find this caramel bread pudding to be one of the most satisfying desserts I can make with everyday ingredients. The silky custard and glossy caramel topping create a beautiful contrast in both flavor and texture. Whenever I prepare it, I feel confident serving it to family or guests because it always turns out comforting, elegant, and absolutely delicious.
📖 Recipe:
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Caramel Bread Pudding
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich and silky eggless caramel bread pudding with layers of golden caramel and soft steamed custard. This comforting dessert is simple to prepare and perfect for special occasions or family treats.
Ingredients
3 tbsp sugar (for caramel)
2 tsp water
8 bread slices
1 1/2 cups milk
2/3 cup sugar
1 tsp vanilla essence
1/2 cup condensed milk
1 tsp corn flour
Instructions
- Heat 3 tablespoons sugar with 2 teaspoons water in a pan over medium heat. Allow the sugar to melt without stirring, gently tilting the pan for even cooking. Once it turns deep golden, remove from heat.
- Pour the caramel into a 6-inch flat-bottomed bowl and swirl to coat the base and slightly up the sides. Set aside to cool and harden.
- Trim the crusts from the bread slices and tear into small pieces. Add milk and mash thoroughly until smooth.
- Mix in the sugar, condensed milk, vanilla essence, and corn flour. Stir well to form a smooth batter.
- Pour the bread mixture over the hardened caramel in the bowl.
- Cover the bowl tightly with aluminum foil and prick a few small holes to allow steam to escape.
- Place the bowl on a trivet inside a pressure cooker with 1 cup of water at the bottom. Close the lid without the pressure regulator and steam on medium heat for 20 to 25 minutes.
- Carefully remove the bowl and let it cool completely. Refrigerate for at least 2 hours until firmly set.
- Run a knife along the edges to loosen, invert onto a serving plate, slice, and serve chilled.
Notes
Add chopped almonds or cashews for extra texture.
Sprinkle cinnamon or cardamom powder into the custard for added warmth.
Replace part of the milk with fresh cream for a richer pudding.
Layer thinly sliced bananas between the caramel and custard for a fruity variation.
Store covered in the refrigerator for up to 3 days.
Steam in a regular steamer or bake in a water bath at 180°C (350°F) until set if not using a pressure cooker.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg
