Keep your pan ready. I used my 6' round pan, that I got with my pressure cooker.

Mash the bread well.

Add in the sugar and milk till you get a thick mixture - you may not need to add all the milk or may need more, depends on the bread.

Add the vanilla essence and keep aside.

In a saucepan, mix the sugar and water.

Allow it to boil and get cooked, till the sugar get caramelised.

Immediately pour into the pan and rotate for the caramel to cover the bottom of the pan almost completely.

Transfer the bread mixture of top of it and level.

Cover with aluminium foil and poke a few holes on the top for air circulation.

Steam the mixture in your steamer or pressure cooker (without weight) for 20 minutes, till done. Allow it to cool and refrigerate for a couple of hours.

To serve, run a knife on the sides and slowly invert the pudding onto your plate.

Cut into pieces and serve!!!