Bread Pudding With Toffee Mocha Sauce

The best way to do away with that really stale loaf of bread and that nagging sweet tooth is to prepare bread pudding. All it takes is a few simple ingredients, around 20 minutes and a nice empty stomach.

The bread pudding recipe was originally residing in the recipe books of my great-aunt Mrs. Prema Maller. This pass-me-down recipe has been modified at least a dozen times before it reached this stage.

Preparation time: 20 Minutes
Difficulty level: Low
Serves: 6

Bread Pudding:
Ingredients:

Stale Bread(Crushed)          4cups

Milk                                    1 cup

Sugar                                 4 Tbsp

Vanilla Essence                5-6 Drops

Cashew Nuts (Chopped)        ¼ Cup

Almonds (Chopped)            ¼ Cup 

METHOD:

•  Mix all the ingredients together to form a thick batter.
• Take a pan and grease it with butter or oil. Pour the batter into the greased pan.
• Steam it for 15 minutes. 
• For serving Turn it over onto a serving dish after it comes to room temperature.

TOFFEE MOCHA SAUCE

 Ingredients

 Full Fat Milk                        ½ Cup
 Instant Coffee Powder              ½ Tsp
 Vanilla Essence                     4-5 Drops
 Cream                                 2 Tbsp
 Butter (Unsalted)                 1 Tbsp

METHOD:

• In a deep pan melt the butter, then add all the other ingredients.
• Cook and reduce the mixture down till a thick sauce is formed. 
•  Pour the sauce on to the bread pudding. Serve warm. Garnish with blanced almonds.

Handy tips:

1. If you do not have an idli steamer or a normal steamer then you can take a wok with water. Place a stand in it and keep the greased pan on the stand. Cover the wok with a huge plate for the steam to get collected.
2. In case the bread pudding does not come out of the pan then you need to tilt the pan to an angle and insert the edge of the knife at the sides and slowly turn the pan. This will help loosen the Bread pudding. Later try turning the pan to get the Bread pudding out intact.

BON APPETIT