Thursday 9 October 2014

Eggless Caramel latte bread pudding

Velvety soft eggless caramel latte bread pudding.

  • 6-7 bread slices.
  • 1 cup milk.
  • 5-6 drops of vanilla extract.
  • 5-6 tbsp sugar or as per taste.
  • 1 tbsp instant coffee.
  • 1/2 cup warm water.
For caramel:
  • 4-5 tbsp sugar.
  • 2 tbsp water.
  • 1/4 tsp lemon juice.
  • Take 1/2 cup warm water, add coffee powder and mix well.
  • Tear bread slices and add to milk, add sugar,vanilla extract, and coffee mix everything well and keep aside.
  • Add sugar and water and 1/4 tsp lemon juice into a pan, bring the mixture to a boil over medium-high heat, keep swirling the pan, continue to cook, till the caramel reaches dark amber colour.

  • Pour caramel in a vessel, tilt the pan so that caramel is evenly coated. grease sides of the vessel and pour the bread mixture over the caramel and cover with aluminium foil and prick some holes for steam to escape.

  • Fill pressure cooker with 1/2 cup water and keep the vessel inside,steam it for about 20-25 minutes without putting weight. Take out and let it cool and then refrigerate for about 2 hours and invert on a plate.
Your pudding is ready.

No comments:

Post a Comment