This delicious bread pudding is a usual appearance at tea time gatherings, sometimes it makes a random appearance but whenever there is family you can either expect the Bread Pudding, Bibinca or Godshe to be around for Tea. Yes, we have a family that are sweet aficionados. The amount of teeth that I have lost is solemn proof to the above statement.
So without further ado, lets get down to creating the Bread Pudding
- 2 Eggs
- 2 & 1/2 Cups Milk
- 6 Slices of Bread or 3 Loaves (Pao)
- 2 Table spoons Sugar to Caramalize
- 4 Table spoons Sugar for the Pudding Mixture
- 2 Tsp Butter
- 1/2 Tsp Nutmeg Powder
- 1/2 Tsp Vanilla Essence
- A pinch of Salt
- Few Raisins, Cashew Nuts, Blanched Almonds etc
While pictures speak a thousand words, it would seem rather boring for me not to mention anything. So get cracking with your eggs, pun intended and beat them up.
Yeah whip them nice and good, below you can see the pau has been man handled. But it isn’t good enough it needs to be broken down into smaller pieces which we will get to in a bit. I actually wanted a picture of the pao but my mother’s way faster than me 🙂
Our mug of milk, remember its 2.5 cups not just one cup.
Here we have the sugar, now if you’re observant you will notice that one is castor sugar.
The sugar granules are used for the caramel so you can start the carmalization process by heating it up.
Below is the nutmeg powder and in the background there you have the vanilla essence.
Pour the milk into the eggs, and if you feel this recipe is taking too much time you can just make french toast 🙂 Kidding, this bread pudding is easy peasy.
Time for the bain-marie to get warmed up, for those who don’t know its basically a vessel with water where you can place another vessel in to heat it slowly.
Here’s the part where you break the bread into smaller pieces and drop them in to the pudding mixture.
Mix and dissolve most of the sugar as you’re going to mix it again, unless you like crunching sugar granules in your bread pudding.
Add the nutmeg powder
A couple of drops of vanilla essence, honestly we try our best to use natural vanilla and if we don’t have that handy we just put a minimal amount of essence to mask the taste of the eggs, that’s about it.
Place the caramelized sugar vessel on the bain-marie.
Add a pinch of salt, the dry fruits and a teaspoon of butter into the pudding mixture.
Pour the mixture into the caramelized sugar.
Put a lid to cover the pudding.
Then put a lid on the bain-marie.
Leave the pudding on the fire for approximately 45 minutes
Now comes the worst part, the wait. You need to wait till the pudding cools off and then invert it.
Doesn’t it look yummy?Admire your creation 🙂
Now comes the best part, cut out a nice fat chunk of this Goan Bread Pudding and devour it with the family 🙂 Enjoy!