Bread Pudding

Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of England, France, Belgium, Puerto Rico, Mexico, Argentina, Louisiana Creole, and the southern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding"; in Spanish, another name is "migas" (crumbs), and they also have a similar dish, capirotada.It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices such as cinnamon, nutmeg, mace or vanilla, and dried fruit.
The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing.





Bread - 10 pieces
Milk - 8-9 cups
Sugar
Egg - 1
Vanilla Essence - 1 tsp
Cardomom - 6 nos.
Raisin and nut -2tbsp




Take 10 slices of bread and soak it in 2 cups of milk. (Cut the edges of the bread before soaking it in milk). Take another 4-5 cups of milk, add sugar and boil. Keep stirring till the mixture becomes semi-thick. Take another cup of fresh milk, beat one egg in it and add that into the milk that is boiling. Keep stirring well till it starts getting thick. Add the soaked bread mixture to the above and add 1 tsp Vanilla Essence ,Raisin ,nuts and finely ground cardomon (6 nos). Continue stirring till it becomes like porridge. Now you need to steam this pudding. Take a big vessel with little water in it. Put the vessel containing the pudding mixture into the vessel with water. The steam and heat from the water will bake the mixture. Make sure that you close both vessels with their lids while boiling so that water does not fall into the bread pudding. Steam for 10-25 minutes. Take it off the fire and cool. Finally keep in the fridge and serve cold.