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This recipe guides you through making a wonderfully smooth and creamy caramel bread pudding using simple, everyday ingredients. By reducing the milk and straining the custard, you achieve a silky texture that's steamed to perfection and topped with a luscious caramel sauce.
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Soak bread cubes in boiled, sweetened, and reduced milk; let it cool. → Prepare caramel sauce and pour it into a mold. → Blend the cooled bread mixture until smooth, then combine with a whisked egg and vanilla mixture. → Strain the custard into the mold, cover with foil, and steam for 30-35 minutes. → Cool completely, then chill in the refrigerator for 2 hours before unmolding and serving.
Soak bread cubes in boiled, sweetened, and reduced milk; let it cool. → Prepare caramel sauce and pour it into a mold. → Blend the cooled bread mixture until smooth, then combine with a whisked egg and vanilla mixture. → Strain the custard into the mold, cover with foil, and steam for 30-35 minutes. → Cool completely, then chill in the refrigerator for 2 hours before unmolding and serving.
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Boiling the milk until it reduces by half is a key step for achieving a richer and creamier pudding.
When making caramel, do not use a high flame as it will burn quickly and become bitter. A medium flame provides better control.
Straining the final custard mixture before pouring it into the mold is essential for removing any lumps and ensuring a silky, smooth texture.
Chilling the pudding for at least 2 hours is necessary for it to set properly, which makes unmolding much easier.
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