Bread Pudding in 20 minutes
110 gms bread slices (best if day old); roughly torn into pieces,
500 ml hot milk,
60 gms sugar,
1 tsp vanilla extract/essence,
1/2 cup golden raisins cashew nuts and/or almonds (broken into pieces),
Butter to grease the dish.
Place the bread pieces in a bowl and pour hot milk over them. Cover them for some time. If the milk is boiling hot bread mixes with the milk immediately, so saves your wating time. Meanwhile whisk eggs and sugar together till the mixture is light. Then uncover the bread and milk mixture and give it a nice stir to mix bread with the milk. Now blend in the egg mixture, add vanilla essence, raisins, cashews and almonds and mix well. Grease a pressure cooker tin with butter, then pour the pudding mixture into it, spread evenly. Garnish with some nuts at the top. Cover it with lid. Pour 2 cups of water into the pressure cooker, place the pudding tin into the tin holder (stand) and place carefully into the pressure cooker. Cook at full pressure upto 1 whistle and then lower the flame to minimum and let it cook for 10-15 minutes. Later put off the flame and let the pressure drop completely before you remove your pudding from the cooker. Serve hot or chilled.
Prepare caramel and pour over the pudding before you serve, tastes divine.