· Take bread, milk, egg, sugar, vanilla essence, salt in a blender and puree until smooth. Keep aside the custard.
· In a saucepan, melt sugar and water on a medium heat. Once the sugar turns golden brown, remove the pan from heat.
· Pour the caramel sauce into a pan / baking tin you want to steam the pudding with.
· Swirl the pan to spread the caramel evenly at the bottom. Brush the sides of the pan with ghee. Set aside.
· Pour the prepared custard on top.
· In a pressure cooker boil 2 cups of water and place the pudding pan
· Cover with the lid without weight.
· Steam on a medium flame for 20 – 25 minutes until the caramel bread pudding is set.
· Remove it and insert a knife to check whether the cake is done or not.
· Now place the pan in fridge and let it chill for 2 hours.
· Slice and serve.
