Method 1. Remove the crusts from the bread slices and break into small pieces. 2.

Take a baking dish and grease it. 3. Spread the pieces of bread in it. 4. Mix the milk, beaten eggs, sugar, vanilla essence and butter together and pour this mixture over the pieces of bread soaking them completely. 5. Sprinkle the nuts on the top. Bake in a hot oven for 20 to 30 minutes. Note: This pudding can also be steamed for 30 minutes instead of baking if desir ed

Ingredients: White Bread For filling: 1. Boiled and smashed potatoes + salt + pepper + a pinch of garam masala powder 2. Green Chutney - Grind a handful of coriander leaves with equal amount of mint leaves with salt, 1 clove of garlic, 1/2 tsp lemon juice, green chilli. (Instea d of adding water while grinding, I add a table spoon of olive oil) 3. Sliced veges like cucumber, onion, tomatoes. Method: Apply green chutney on one bread. On the other bread, layer mashed potatoes-gara m masala mixture and raw veges. Place one bread(with green chutney) on top of the other bread(with potatoes and veges). Cut into two and serve. It is optional to toast the bread lightly.

---------------------------------------------------------------------------------------------------------------------1. Ingredients: Bread - around 13-15 slices (baugette bread would be best) Milk - 2 cups Sugar - 1/2 cup Vanilla Essence - 1 tsp For the Caramel : Sugar - 1/2 cup Water - 2 tbsp Preparation : Tear the bread roughly into small pieces and and soak it in the milk mixed with suagr and vanilla essence properly. Make sure the bread is smashed nicely in mil k. Keep aside Then in a pan add in water and sugar for the caramel mix. Keep stirring on low-m ed flame. Once the sugar is thick leave as it on flame till you get brown color

mixture. Just stir the pan once in a wile if you need. Make sure you dont try to taste the caramel with ur finger. U will get burned ve ry badly!!! Once you get the brown color melted sugar, pour evenly in a pressure cooker pan and the on top of that put the bread mixture around and sprad with spoon evenly. Cover the pan with aluminium foil and make holes randomly to keep the steam goin g through it. Pour sufficient water in pressure cooker and then put in the press ure cooker pan and steam cook for about 20-25 mins. Let the pudding cool down completely and then in a plate topple over the mixture and chill it in fridge. Serve chilled 2. This Bread Pudding recipe is very simple, with 6 ingredients and you can prepare it in a pressure cooker in 20 minutes. Ingredients: 110 gms bread slices (best if day old); roughly torn into pieces, 500 ml hot milk, 60 gms sugar, 2 eggs, 1 tsp vanilla extract/essence, 1/2 cup golden raisins cashew nuts and/or almonds (broken into pieces), Butter to grease the dish. Method: Place the bread pieces in a bowl and pour hot milk over them. Cover them for som e time. If the milk is boiling hot bread mixes with the milk immediately, so sav es 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 b read 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 c ooker. 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 chi lled. bread_pudding_20min