Bread Caramel Pudding

Bread – Caramel Pudding in Pressure cooker

Ingredients:

For Caramel

1. sugar – 1/4 cup
2. Water – 2 tbsp

For Bread Mix:

1. Bread – 4 slices
2. Milk – 2 1/2 cup
3. Egg – 2
4. Sugar –  3 tbsp
5. Milk maid – 1/4 cup
6. Vanilla essence – 3 drops
7. Ghee

Preparation:

1. Remove crust and cut bread into 4 pieces.Boil milk with 3 tbsp sugar and keep aside.
2. Soak bread pieces in boiled milk . Or you can grind bread pieces into coarse powder and add it to milk.
3. Beat eggs in a blender or whisk gently.Add milk mixed with bread pieces,milkmaid and vanilla essence to it and blend well
4. For caramel,Heat pan.Add 1/4 cup sugar with 3 tbsp of water. Bring it to boil. once bubbles comes and it turns golden brown in color ,turn off the heat.
5. Immediately transfer it into a pudding mould (or you can use flat bottomed steel separator that comes with cooker) greased with ghee and mask evenly all over.
6. Pour the egg mix into it and steam in a pressure cooker(double boil)
7. For double boiling, pour 3/4 cup of water into the pressure cooker.Place grid inside with mould on top.cover with a lid or aluminum foil . This is to avoid water dripping into the mix.
8. Close Cooker, bring to full cooking pressure on maximum heat. Cook on high flame for 1 whistle.Reduce to minimum heat and  cook for another 15 minutes.
9. Allow cooker to cool gradually before opening.
10. Another method is to place in  steamer and steam for 30 minutes.
11. Keep in Refrigerator  for 3 hours.
12. Remove foil. To unmould, place an inverted serving plate over the custard and upturn.
13. Serve as dessert