Bread Pudding

Bread Pudding.

Ingredients

1 Medium Loaf of Bread (preferably 1 day old) - shredded into pieces

2 large eggs

2 cups of whole milk

4 tbsp of Sugar

2 to 3 Tbsp of Raisins

1 Tsp Vanilla Essence.

2 tbsp sugar for caramelizing

1 tbsp of butter for greasing the steel dish

A flat steel dish 6 to 8" dia. - base coated with caramelized sugar.

Method:

Sprinkle the 2 tbsp of sugar onto the base of the steel dish and add 2 tbsp of water stir and melt the sugar. Place this dish on a slow fire to caramelize the sugar. Keep rotating the dish over the fire for even caramelizing. Please ensure that the sugar melts and turns to chocolate brown ( do not let it burn). Tilt and rotate the dish to have the base evenly coated with the caramelized sugar. Keep it aside to cool. Thereafter grease the inside of the dish all round with the butter.

In another vessel mix the shredded bread, 2 eggs beaten, 2 cups of whole milk and the sugar. Mix thoroughly so that the bread is soaked well. If required add little more milk or plain water to get a thick consistency. Now add the Vanilla Essence and the raisins. Mix well. Transfer this to the steel dish and level the contents by shaking it. Cook it in a pressure cooker for 20 minutes with the Whistle on. Once the steam settles, take out the dish. The extra moisture if any could be dried by placing the dish in the preheated oven for 5 minutes.

Invert on a plate after loosening the sides. Cut into wedges and serve - Can be had either warm or cold. - Enjoy