- Milk - 5 cups
- Egg - 4
- Sugar - 3/4 cups or to your taste
- Sugar - 3 Tbs (to make caramel coating)
- Bread - 6/7 pieces (you can use any kind of left over bread, here we used croissants bread )
- Ghee / melted butter - 2 Tbs
- Raisin - 15/16 pieces
- Almond - 4/5 pieces (chopped)
- Pistachios - 6/7 pieces (chopped)
- Boil the milk in a pan and reduce it to around 4 cups and set it aside to cool down.
- Take 3 Tbs of sugar in the pan where you are going to make your pudding, add 4 Tbs of water and put in a medium heat to make caramel. Carefully move the pan on the heat until a nice brown color comes out. Then take out the pan from heat and put on a even surface to cool down. OR you can make the caramel on a separate pan, then quickly transfer it on your pudding pan and keep it aside to cool down.
- Now slice your bread to small pieces. In this recipe we sliced our croissants in the middle.
- Place your bread slices on the top of the caramel. Drizzle the ghee or melted butter on the bread slice, then spread the chopped almond, pistachios and raisin on the bread and keep aside.
- Now take the milk on a blander, add egg and sugar and bland them smoothly. You can also use hand mixer.
- Pour the mixture on the pan where you put the bread slices earlier.
- You can make your pudding in two ways, on your burner or in your oven.
*** Making on the burner :
Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed ).
- *** Making on the oven :
If you want to bake the pudding, preheat your oven to 400 degree F, then take a bigger pan than your pudding pan, pour some boiling water in it (take such an amount of water so that when you will place your pudding pan in the water half of the pan will be under the water and the pan will not float in the water). Now place your pudding pan in it. Cover both the pan and then place it in the preheated oven. Bake it for around 45- 50 minutes. At the last 10 minutes uncover both the pan and keep it in the oven to turn a nice golden color on the top of it.
- Check your pudding with a knife. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.
- When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
- Cut your pudding to your desire shape and serve.