Vanilla Pudding in Caramel Sauce

I do have a sweet tooth, no wonder I keep munching chocolates. However I don't seem to be piling on! My friend Pranks, who is a frequent reader of my blog, and a fellow blogger herself, had requested me to share something sweet with her. With Geography separating us so harshly, all I can do is share the recipe of something sweet to her. My husband is never finicky about food, even has all the trash I cook at times. Though when it comes to his tastes in sweets, he doesn't quite experiment much. So here goes a favorite of hubby dearest and Pranks herself.

Bread budding is usually baked in a way, so that the bread chunks, are kinda chunky. But somehow I am not used to liking that chunky pudding. Maybe it has got to do something with the taste of pudding haunting my taste bud, since childhood. So here is my spin on the pudding, bread pudding, or anything you would like to call it. Rather than using flour, I substitute it with mashed bread..and trust me, its the mashed bread, which give almost a velvety feel to the pudding when you dig into it.

So if you a loaf of bread, which you do not feel like making sandwiches with, so here is a great alternate. Whip up a dessert with it, where it does not feel like bread any more. Here is the trick how to transform regular white bread into a favorite dessert.

Vanilla Pudding in Caramel Sauce:

Ingredients:

Pudding:

White bread slices: 8-10

Egg: 6

Vanilla extract: 1 tbsp

Sugar: 1 cup

Cooking spray

Milk 500 ml

Caramel Sauce:

Sugar: half cup

Water

Vanilla extract: 1 tbsp

Procedure:

Pudding:

Set the milk on boil, and reduce it a bit, till the cream starts settling in. Cool the milk then.

Cream the sugar and the eggs in a blender, till the mixture is somewhat lemon yellow in colour and frothy. Add the vanilla extract and blend it again.

Discard the brown sides of the bread slices and chop them into cubes.

Mash the bread pieces in the milk completely.

Add the egg mixture in the milk and bread. Ensure that the milk has cooled down completely before adding the egg mixture, to prevent the egg from scrambling.

Mix well.

Grease a 9"-9" cake with cooking spray or butter.

Pour the mixture in the cake tin.

Bake in a pre heated oven at 300F for 40 minutes or till a skewer inserted in the centre comes out clean.

Cool the pudding.

Caramel Sauce:

Caramelise the sugar and water with the vanilla extract till it starts thickening.

Place the cooled pudding on the serving plate.

Pour the hot caramel sauce over the pudding and cool it in the refrigerator.

Dig into velvety smoothness. An almost rustic dessert which somehow everyone seems to favor. Make it in a chocolate version, by adding cocoa powder or melted chocolate to the milk mixture, but do not forget to add the dash of vanilla in the egg and sugar mixture. The chocolate version might be a great dessert for V- Day as well.