Bread Pudding

Recipe No: 234
This is not the regular Bread Pudding where the main ingredient is Bread and the texture is like a softened French toast. Even though I like this traditional Bread Pudding, my dear husband is not a fan of that and so whenever I make it I will have to finish the whole thing alone, unless otherwise there are some friends over. So I went a few years back and thought about my Mothers Bread Pudding, which she used to make by steaming. The only difference in this recipe from hers is the addition of Nutmeg Powder (which I decided to use after talking to a relative) and the baking (instead of steaming). You will be surprised to see the ingredient list though, as it will give you an idea on how much it will taste like India.

Ingredients                                    Serves 6-8

• Milk……………………......2 Cups (Warm)
• Bread………………….......2 big slices (Remove the brown edges)
• Sugar………………….......1/2 Cup + 2 Tablespoons
• Eggs…………………….....2 Large
• Nutmeg Powder…........1/8 Teaspoon
• Cardamom Powder…..1/4 Teaspoon
• Ghee………………………..1/2 Teaspoon
• Cashew Nut pieces…...2 Tablespoons
• Raisins…………………….1 Tablespoon

Method of Preparation

1. Tear the Bread into pieces and soak it in  warm Milk. Let it stay for 15 minutes.
2. Preheat the oven to 375˚F/ 190˚C.
3. In a blender, blend soaked Milk and Bread mixture together with Sugar, Eggs, Nutmeg Powder and Cardamom Powder for 30 seconds or until everything is mixed and blended well. Keep it aside.
4. Heat Ghee in a pan on medium heat and fry the Cashew nuts.
5. When it starts to brown along the edges, add the Raisins and continue frying till it plumps up. Remove from the fire and let it cool down a bit.
6. Once cooled, add the fried ingredients along with remaining Ghee to the blended  Bread mixture and mix well with a spoon.
7. Pour this into an oven proof pan. Place this pan with the Pudding mixture in a bigger pan with boiling Water. (Boiling Water should come half way up the pan with the Pudding.)
8. Bake it in the oven for 40-50 minutes or until the sides are well set and the middle is still soft.
9. Once the Pudding is cooled, chill it in the refrigerator and serve cold after slicing  into desired shapes.

Notes:

• Instead of baking it can be steamed. In a steamer it will take around the same time  to cook. But do take care to cover the top of the Pudding with a foil to avoid vapor from dripping. The browned top of the Pudding will not be there in this case.
• Nutmeg Powder will take away the ‘egginess’ from the Pudding.
• It is better to stop cooking the Pudding while the middle is still a bit wiggly as it will set in the Fridge.
• If you don’t want to add Ghee, Cashews and Raisins it is perfectly okay too.
• Caramel sauce goes very well with this pudding. You can use the same recipe that I used to make the Caramel for the Carmel filled Chocolate truffle, but increase the amount of Heavy Cream to ½ cup.
• As per the amounts given here, the Pudding will be mildly sweet. Increase the amount of Sugar if you want more sweetness.
• The double boiling method of baking will ensure even cooking and also prevents the Milk form curdling.

Make it, enjoy the deliciousness and 
serve it to your family with love…