Delish, Recipes

Grandmother’s Caramel Bread & Butter Pudding

A delicious dessert idea with an incredibly simple recipe that you’d want to make again and again. What’s more? It’s the best way to utilize the stale bread and turn it into a classic pudding with basic ingredients.

Ingredients

  • 150 gm Stale Bread
  • 200 ml Milk (you can also use 100gm milk & 100gm cream for a creamy texture)
  • 150 gm Sugar
  • 2 Eggs (beaten)
  • 50gm (applied on the bread)
  • 1 Teaspoon Vanilla Essence
  • 50 gm Dry Fruits
  • A Pinch Nutmeg

Preparation

Prep: 15 minutes
Cooking: 20 minutes

  1. Take a cake tray and caramelise half the sugar over the stove.
  2. Then make a mixture with the remaining sugar, eggs, milk, vanilla essence and nutmeg.
  3. Butter the old slices of bread and line them in the cake try as you like.
  4. Gently pour over the custard mixture and allow the bread to soak in the mix. Here you can garnish with chocolate chips, nuts, raisins or dry fruits.
  5. Bake at 180 degree Celsius for 15 minutes. Once a golden-brown crust appears, remove and cool.
  6. Refrigerate and serve chilled with fresh-cut fruit, an instant custard and some crumbled biscuits for that texture of cream, soft and crunch!

Watch
James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.