Turn your stale bread into caramel flan with this easy recipe. This is a no bake dessert and you only need four ingredients to make it! Caramel Bread Pudding is a comforting dessert made from simple ingredients like stale bread, milk, and eggs, topped with a caramel sauce. This easy-to-make treat transforms basic pantry items into a rich and creamy dessert, perfect for satisfying your sweet tooth.

Tip #1

Bread Choice: Use slightly stale bread as it absorbs the milk better, enhancing the pudding's texture.

Tip #2

Caramel Watch: Keep a close eye on the caramel as it cooks as the sugar can go from perfect to burnt very quickly.

Tip #3

Steamer Setup: Ensure your steamer has enough water for the entire steaming period and that the water is simmering, not boiling vigorously, to promote even cooking without water splashing into your pudding.

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Caramel Bread Pudding

Preparation time: 20 minutes | Cooking time: 35 minutes

Serves: 5 people

Ingredients

4 slices of bread
340 ml evaporated milk (1 can)
1/4 cup + 1/3 cup white sugar
3 large eggs
3 tbsp water

Preparation

Tear the bread slices into small pieces and place them in a large bowl. Pour the can of evaporated milk over the bread, ensuring all pieces are soaked. Let sit for 15 minutes to absorb the milk fully.
In a small pan, combine 1/3 cup sugar with 3 tablespoons of water. Heat over low until the sugar dissolves and starts to caramelise. Stir gently to ensure even browning and prevent burning. Once it reaches a golden brown colour, quickly pour it into a round baking pan, swirling to coat the bottom evenly. Allow to cool and harden slightly.
In a blender or using a hand mixer, blend the soaked bread until smooth. Add the eggs and 1/4 cup sugar, then blend again for 2 minutes until well combined.
Pour the bread and egg mixture over the caramel in the round pan. Cover tightly with foil to prevent water from dripping in. Place in a steamer filled with water and steam over medium heat for 30-35 minutes or until set.
Remove the pudding from the steamer and let it cool for 30 minutes. To unmold, run a knife around the edges of the pudding, place a plate over the pan, and carefully flip to invert the pudding onto the plate.