Easy Bread Pudding Recipe – Vanilla & Caramel Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Easy Bread Pudding Recipe – Vanilla & Caramel Indian Dessert

Hey everyone! If you’re anything like me, you always have a loaf of bread hanging around, slowly getting a little stale. And honestly? That’s perfect! Because today, we’re turning that bread into something absolutely magical: a creamy, dreamy Vanilla & Caramel Bread Pudding. This isn’t your grandma’s bread pudding (though hers was probably amazing too!). This version has a lovely Indian twist, and it’s surprisingly easy to make. I first made this when my kids were little, and it quickly became a family favorite – a warm, comforting dessert that just feels like home.

Why You’ll Love This Recipe

This bread pudding is the best of both worlds: incredibly comforting and simple to put together. It’s a fantastic way to use up leftover bread, and the caramel adds a touch of indulgence that takes it over the top. Plus, it’s a dessert that feels special enough for guests but easy enough for a weeknight treat. It’s a delightful fusion of flavors and textures – soft, creamy pudding with a gorgeous caramel topping.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 slices bread
• 1.5 cup milk
• 4 tablespoon sugar
• 1 teaspoon cornstarch
• 0.5 teaspoon vanilla extract
• 2.5 tablespoon sugar (for caramel)
• 1 tablespoon water (for caramel)

Ingredient Notes

Let’s talk ingredients for a sec! This recipe is all about keeping things simple. You probably have most of these in your pantry already.

• Bread: Any bread will work, but I find slightly stale bread absorbs the milk mixture better. White bread, whole wheat, or even brioche are all great options.
• Milk: I usually use full cream milk for a richer pudding, but toned milk works just fine too – it just won’t be quite as decadent. (About 360ml full cream or 240ml toned milk)
• Sugar: Regular granulated sugar is perfect for both the pudding and the caramel.
• Cornstarch: This helps thicken the milk mixture and gives the pudding its lovely creamy texture.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality vanilla extract really makes a difference. I prefer using pure vanilla extract for the best flavor.
• Caramel Sugar & Water: The magic duo! We’re using equal parts sugar and water to create a beautiful golden caramel.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your bread into small cubes. Don’t worry about being too precise – rustic is good!
2. In a pan, mix together the milk, sugar, and cornstarch. Heat it up over medium heat, stirring constantly, until the sugar is completely dissolved. You don’t want any grainy bits!
3. Now, pour that warm milk mixture over the bread cubes. This is where the fun begins! Mash everything together really well until the bread is completely soaked and the mixture is nice and smooth. Stir in the vanilla extract.
4. Time for the caramel! In a separate pan, melt the sugar and water over medium heat. Keep a close eye on it – you want a beautiful golden color, but you don’t want it to burn. Once it’s golden, carefully coat the pan you’ll be using for steaming with the caramel.
5. Pour the bread mixture into the caramel-coated pan. Cover the pan tightly with foil, and poke a few holes in the foil to allow steam to escape.
6. Now, steam the pudding for 25-30 minutes. You can use a rice cooker, a stovetop pan with a steamer basket, or even a pressure cooker (just be careful!). It’s ready when it’s set and doesn’t wobble too much.
7. Let it cool completely before slicing. And finally, serve chilled or warmed with extra caramel sauce drizzled on top. Pure bliss!

Expert Tips

Want to make this bread pudding extra amazing? Here are a few of my go-to tips:

• Caramel Color: Patience is key with caramel! Low and slow is the way to go. Don’t rush it, or it will burn. A beautiful amber color is what you’re aiming for.
• Soggy Pudding: Make sure your bread is a little stale. This helps it absorb the milk mixture without becoming mushy. Also, don’t over-steam it!
• Even Steaming: If you’re using a stovetop pan, make sure the water level in the steamer is consistent throughout the cooking process.

Variations

This recipe is a great base for experimentation! Here are a few ideas to get you started:

• Vegan Bread Pudding Adaptation: Swap the dairy milk for almond milk or soy milk. It works beautifully!
• Gluten-Free Bread Pudding Adaptation: Simply use your favorite gluten-free bread.
• Spice Level Adjustment: A pinch of cardamom or nutmeg adds a lovely warmth to the pudding. My aunt always adds a dash of cardamom – it’s divine!
• Festival Adaptation: This is perfect for Christmas or any special occasion. A sprinkle of festive sprinkles on top adds a fun touch.

Serving Suggestions

This bread pudding is delicious on its own, but here are a few ideas to elevate your serving:

• A scoop of vanilla ice cream.
• A drizzle of extra caramel sauce (because, why not?).
• A sprinkle of chopped nuts.
• A dollop of whipped cream.

Storage Instructions

Leftovers? (If there are any!) Store the bread pudding in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the microwave or oven.

FAQs

Let’s answer some common questions:

1. Can I use day-old bread for this recipe? What type of bread works best?
Absolutely! Day-old bread is actually ideal because it absorbs the milk mixture better. As for the type of bread, anything works – white, whole wheat, brioche, challah… experiment and see what you like best!

2. How do I prevent the bread pudding from becoming too watery?
Using slightly stale bread is the biggest help. Also, don’t over-steam it.

3. Can I make the caramel ahead of time?
You can, but caramel is best when freshly made. If you do make it ahead, store it in an airtight container at room temperature and gently reheat it before using.

4. What is the best way to steam the bread pudding if I don’t have a rice cooker?
A stovetop pan with a steamer basket works perfectly! Just make sure the water doesn’t touch the bottom of the pan.

5. Can I add nuts or dried fruits to this bread pudding?
Definitely! Raisins, chopped almonds, or walnuts are all delicious additions.

6. How can I adjust the sweetness level of the caramel?
Reduce the amount of sugar slightly. Remember, caramel gets sweeter as it cooks, so start with a small reduction.

Enjoy making this delightful bread pudding! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!