Egg Bread Pudding / Two layer Egg Pudding

                                

This is a delicious dessert which calls for minimal ingredients and that too which you can always find in your kitchen. I prepare this dessert a day ahead the guest comes over. So that you can carry on with the rest of the preparation for your guests. The main ingredient of this recipe is eggs. But trust me you won't get the smell of eggs at all. Once I prepared this dessert for my family get together. One of my cousins doesn't eats egg. She cant stand the smell of eggs. I served this to her. She tasted this and she liked it. And I told her this has eggs in it. She told me, she couldn't even get the hint of egg smell in it and she really loved it. She told me that she will definitely make this often. So for all the egg haters, this is a best way to add eggs in your diet.

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Serves: 6 to 8 (depending on the slice)

Ingredients:

Egg- 4
Full Fat Milk- 500 ml
Bread- 2 to 3 slices
Cardamom- 4
Sugar- 6 tbsp

For Caramel Syrup:

Sugar- 2 tbsp
Ghee- 1 tbsp

Procedure:

1. These are the ingredients to be needed for the egg bread pudding.

2. Take the bread slices in a blender and powder it. Transfer it to a bowl.

3. Take the blender and add in eggs, sugar and cardamom.

4. Blend it for 30 sec til its little frothy.

5. Now add in the milk and blend it for 5 sec.

6. Take a wide kadai or idly cooker so as the pan fits into it. Place a separator on it and fill water for steaming. The water should not exceed the height of the separator. Keep this ready. You can even switch on the heat and keep it to low. Meanwhile you can work on the caramelisation, the next step.

7. Add ghee and sugar to a pan in which you are going to make the pudding. I have used an aluminium round cake tin. Switch on the flame and keep it low.

8. The sugar begins to caramelize. Swirl the pan so that the sugar doesn't burns and the caramelisation is uniform. Switch off the flame. Gently place the caramelised pan on the kadai kept for steaming using a holder or gloves.

9. Now pour in the egg and milk mixture slowly.

10. Sprinkle the breadcrumbs uniformly on the egg-milk mixture. Do not mix it. If you mix it, then you wont get a seperate bread layer.

11. Close it with a lid and steam it on medium heat for 20 to 25 mins.

12. Open the lid and check whether its cooked by inserting a knife in the middle. If nothing sticks to the knife, then its perfectly cooked. Another way of checking whether its cooked is that, the pudding rises a little bit as shown below.

13. Unmold and slice it at the time of serving. It is not necessary to unmold. You can even slice it without unmolding.

You can serve it warm or chilled. But it tastes best when you refrigerate for at least 4 hours or overnight.

Notes:
1. I have used breadcrumbs for this recipe which I prepared from bread. Store bought breadcrumbs will not give you the same taste and also it makes the pudding hard.
2. You can also add the breadcrumbs to the egg-milk mixture while blending. If so then you will not get a separate layer of bread at the top. Also the pudding becomes little more thick.