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Eggless Caramel Bread Pudding

Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 10 slices normal bread
  • 1/2 cup sugar as per taste
  • 350 ml milk
  • 1 tsp vanilla essence
  • For caramel:
  • 5 tsp sugar
  • 3 tsp water


  • 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!!!


1. You may remove the crust of the bread. I did not, it actually gave a cute marbled effect to the pudding. Yes, an excuse for being lazy!!! ;)
2. You can serve the pudding with extra butterscotch sauce or chocolate sauce, if you wish. I thought it was sweet enough as is.
3. If using milk bread, then adjust the sugar added to the bread mix accordingly.