Bread caramel pudding

· 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.