"Bread & Egg Layer Pudding Recipe with Step by Step Pictures. Delicious silky pudding made using bread, sugar, milk and eggs. The pudding itself has three different texture from the bread, custard and caramel."
Bread & Egg Layer Pudding is a super simple dessert which is super delicious.
For making this recipe all you need is bread, eggs, milk, sugar and some flavourings. Together you can create a delicious dessert in less than 30 mins.
Similar Recipes,
Caramel Pudding
Cherry Pannacotta
Mango Pudding
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Apple Pudding
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Vanilla Pannacotta
Dragon Fruit & Grape Pudding
Check out my Steamed Caramel Bread Pudidng
How to Make Bread and Egg Layer Pudding
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Take bread in a blender and pulse few times to make fresh breadcrumbs. Set aside in a bowl.
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Now in the same blender, take eggs, ¼ cup sugar, cardamom pods, vanilla and blend for 30 seconds till frothy.
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Add in milk and blend one more time. Set aside.
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Take a aluminium square mould. Add in ghee and ¼ cup of sugar.
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Place this pan over medium heat and let the sugar caramelise.
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Take it off the heat and set aside for a min.
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Now pour the milk custard over a strainer and into the caramel.
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Sprinkle the bread crumbs on top gently evenly.
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Place this in a pan filled with some water. The water will come quarter way to the pan. Cover and steam for 15 to 20 mins.
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Insert a toothpick in the centre of the pudding. The toothpick should come out clean.
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Now set aside the pudding for 15 mins to cool a bit. Gently release the pudding from the mould.
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Un mould it carefully on a plate.
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Cut into slices and serve cold.
TIPS & TRICKS
- Use white bread slices for best result.
- Don't use store bought breadcrumbs. Fresh breadcrumbs is best for this recipe.
- You can add ¼ cup of sweetened condensed milk for more rich pudding.
- You can skip cardamom in this recipe and use vanilla instead.
- Steam the pudding until they are just set, over cooking may make them hard.
SERVING SUGGESTIONS
Bread Egg Pudding is best served cold. Serve with any homemade dessert sauces.
STORAGE SUGGESTIONS
Bread Egg pudding can be stored in fridge in a air tight container for upto a week.
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📖 Recipe
Bread & Egg Layer Pudding Recipe
Ingredients
- 2 slice Bread
- 2 large Eggs
- 1 cup Milk
- ¼ cup + ¼ cup Sugar
- 2 pods Cardamom
- 1 tsp Vanilla Extract
- 1 tbsp Ghee
Instructions
- Take bread in a blender and pulse few times to make fresh breadcrumbs. Set aside in a bowl.
- Now in the same blender, take eggs, ¼ cup sugar, cardamom pods, vanilla and blend for 30 seconds till frothy.
- Add in milk and blend one more time. Set aside.
- Take a aluminium square mould. Add in ghee and ¼ cup of sugar.
- Place this pan over medium heat and let the sugar caramelise.
- Take it off the heat and set aside for a min.
- Now pour the milk custard over a strainer and into the caramel.
- Sprinkle the bread crumbs on top gently evenly.
- Place this in a pan filled with some water. The water will come quarter way to the pan. Cover and steam for 15 to 20 mins.
- Insert a toothpick in the centre of the pudding. The toothpick should come out clean.
- Now set aside the pudding for 15 mins to cool a bit. Gently release the pudding from the mould.
- Un mould it carefully on a plate.
- Cut into slices and serve cold.
Notes
TIPS & TRICKS
- Use white bread slices for best result.
- Don't use store bought breadcrumbs. Fresh breadcrumbs is best for this recipe.
- You can add ¼ cup of sweetened condensed milk for more rich pudding.
- You can skip cardamom in this recipe and use vanilla instead.
- Steam the pudding until they are just set, over cooking may make them hard.
SERVING SUGGESTIONS
Bread Egg Pudding is best served cold. Serve with any homemade dessert sauces.STORAGE SUGGESTIONS
Bread Egg pudding can be stored in fridge in a air tight container for upto a week.You will love my Sticky Caramel Apple Pudding
Pictorial:
1)Take all your ingredients
2)Take bread in a blender
3)Pulse few times to make a fresh breadcrumbs.
4)Remove to a bowl.
5)In the same blender. Take eggs.
6)Add sugar
7)Add cardamom pods.
8)Add vanilla extract
9)Blend for few seconds.
10)Add milk.
11)Blend for few seconds.
12)Take a aluminium mould. Add in ghee
13)Add in sugar
14)Place it on low flame.
14)Let the sugar caramelize
15)Set aside for 2 mins.
16)Strain the custard over the caramel.
17)Like this.
18)Sprinkle breadcrumbs on top.
19)Place inside a pan filled with water.
20)Cover and steam.
21)Once cooked. Place it in fridge for 2 hours.
22)Unmould.
23)Slice and serve.
24)Enjoy
25)Serve cold.
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