Caramel Bread Pudding with Nuts & Fruits

Ingredients

• 4 White Bread Slices (edges removed, cut into cubes)
• 500 ml Full-Fat Milk
• 1/4 cup Organic Sugar
• 2 tsp Butter
• 2 Cardamoms, powdered
• Pinch Freshly Grated Nutmeg Powder
• Pinch Cinnamon Powder
• 2 Eggs
• 2 Egg Yolks
• 1/4 tsp Salt
• 2 tsp Vanilla Essence
• 3 Almonds, shaved
• 3 Cashew Nuts, shaved
• 3 half Walnuts, shaved
• 1 tbsp Chopped Cranberries
• 1 tbsp Chopped Golden Raisins
• 1 tbsp Chopped Black Grapes
• 3 tbsp Chopped Fruit Peels
• 1/4 cup Sugar
• 2 tbsp Water
• 1/4 tsp Lemon Juice

Steps

1. Prepare the Bread Pudding Base: • Cut four slices of white bread into small cubes and place them in a large mixing bowl. Set aside. • In a milk pan, heat milk and sugar until it comes to a boil, stirring occasionally. • Add butter and allow it to melt completely. • Pour this hot mixture over the bread cubes and press gently to help them soak. • Add cardamom powder, nutmeg powder, and cinnamon powder, mix well, and let it cool.
2. Prepare the Egg Mixture: • In another bowl, beat eggs and egg yolks well. • Add salt and vanilla essence, then beat again. • Once the bread mixture has cooled, add the egg mixture and mix well.
3. Prepare the Nut & Fruit Mix: • Shave the nuts and chop the fruits. Mix well and set aside.
4. Make the Caramel: • In a pan, add sugar, water, and lemon juice. • Heat on medium flame without stirring, swirling the pan twice, until it turns a dark amber color. • Immediately pour the caramel into a 6-inch cake pan, spreading it evenly. Let it set.
5. Assemble the Pudding: • Layer the pudding mixture over the caramel. • Add half of the nut-fruit mix. • Add another layer of pudding mix, followed by the remaining nut-fruit mix. • Finish with the last pudding mix layer and cover the pan with aluminum foil.
6. Steam the Pudding: • In a deep cooking pot, boil water and place a kitchen towel at the bottom. • Place the cake pan inside, cover the pot, and steam on medium flame for 50 minutes. • Once done, allow the pudding to cool completely. • Cover and refrigerate for 2 hours before serving.
7. Unmould the Pudding: • After refrigeration, run a knife along the edges of the pudding. Place a serving plate over the pudding, flip it over, and tap a few times to release it onto the plate.
8. Enjoy this creamy and delicious Caramel Bread Pudding! 🍮 Slice, serve, and indulge! 😉