Cocoa-Custard Bread Pudding with Caramel Drizzle

Want to learn how to make bread custard pudding without oven? If yes, then you are at the right place. These bread puddings are delicious in taste and are easy to make. They are ideal for any occasions and are loved by everyone. To learn how to make bread pudding with custard powder, you should watch and subscribe to the YouTube channel of Ajanta Food Products. In this post, we will learn how to make bread puddings using custard powder and cocoa powder from Ajanta Food Products.

Ingredients:

For the pudding:

• 6 slices of bread (white or whole wheat), crusts removed and cut into cubes
• 2 cups milk
• 3 eggs
• 1/2 cup sugar
• Few drops of vanilla extract from Ajanta Food Products, which can be purchased online at Amazon using https://www.amazon.in/Vanilla-Essence-Flavour-Cookies-Flavours/dp/B0B71YRCSW
• 2 tablespoons cocoa powder from Ajanta Food Products, which can be purchased online from Amazon using https://www.amazon.in/AJANTA-Cocoa-Drinking-Chocolate-Powder/dp/B0B7583MG6
• 2 tablespoons custard powder from Ajanta Food Products, which can be purchased online using https://ajantafoodproducts.com/products/custard-powder/
• A pinch of salt

For the caramel sauce:

• 1/2 cup sugar
• 2 tablespoons water

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a baking dish or individual ramekins.

2. Prepare the caramel sauce:

   a. In a small saucepan, combine sugar and water.

   b. Heat over medium heat, stirring occasionally until the sugar dissolves.

   c. Once the sugar has dissolved, increase the heat to medium-high and let it boil without stirring.

   d. Keep a close eye on it until the mixture turns a golden brown color.

   e. Quickly pour the caramel into the prepared baking dish or ramekins, coating the bottom evenly.

3. For the pudding:

   a. In a large bowl, whisk together eggs, sugar, vanilla extract, cocoa powder, custard powder, and a pinch of salt until well combined.

   b. Heat the milk in a saucepan until it’s warm but not boiling.

   c. Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.

4. Assembling the pudding:

   a. Place the bread cubes evenly over the caramel layer in the baking dish or ramekins.

   b. Pour the egg and milk mixture over the bread cubes, ensuring that the bread is well-soaked.

   c. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid.

5. Baking:

   a. Place the baking dish or ramekins in a larger baking pan filled with hot water to create a water bath.

   b. Bake in the preheated oven for 40-45 minutes or until the pudding is set and a toothpick comes out clean.

6. Serving:

   a. Allow the pudding to cool slightly before serving.

   b. To serve, invert the pudding onto a plate, so the caramel becomes the topping.