CARAMEL CHOCOLATE, BREAD PUDDING CAKE

Caramel Chocolate Bread Pudding Cake

What’s not to like? Growing up in Pune, my sister’s caramel pudding was the best ever… We actually called  it bedeh JI pudding( egg pudding) the golden brown caramel with a smooth steamed custard.. Drool worthy. Years have passed, and caramel flan/pudding remains a favourite. Ofcourse there are so many variations of this flan worldwide.

Here in Indonesia, recently the caramel chocolate bread pudding is trending. Which is actually a fusion of bread pudding, caramel and chocolate, all in one. The addition of bread to the pudding gives it a wonderful texture. Do try this pudding for your next party.

Step 1: Caramel
Take 80 g sugar in a pan
Melt on low heat till deep golden (not too light)
add 2 tbsps water, mix well.
Immediately pour into a 20 cm round mould,  swirl and let set.

Step 2: White Bread Pudding Layer
In a blender, add
4 bread slices ( 110 gms)
3 eggs
80 g sugar
Pinch salt
1½ tsp vanilla
1/2 tsp cinnamon powder
300 ml milk
2 tbsp condensed milk
Blend  well.
Pour over  set caramel

Pre heat  a steamer, cover the lid with a napkin, so no droplets of water enter the Pudding.
Steam this layer alone for 25 minutes
Use  low to medium heat
Meantime prepare chocolate layer

Heat 200 ml milk… Just Scald it.
Add
1 tsp coffee
Let cool

Beat:
3 eggs
130 g sugar
1 tsp vanilla essence
Sift:
100 g flour
35 g cocoa
Pinch salt
3/4 tsp baking soda
Add to the beaten egg mix
Now add
Coffee milk
40 g condensed milk
120 ml  ml oil
Mix gently till smooth.

Gently pour chocolate batter over the bread pudding.
Cover tightly with foil
Steam on LOW-MEDIUM heat for 40–45 mins
No aggressive boiling—keep steam gentle
Cool completely at room temp
Then refrigerate 1–2 hours
Unmould
Run knife along edges
Invert slowly.

This will yield a pudding cake which is around 2 kgs plus minus