Best of the American dessert : Egg-less Custard Caramel Pudding

caramel pudding

Caramel pudding, flan, caramel, creme caramel or bread pudding is a custard dessert with a layer of clear caramel sauce. Basically, Caramel pudding is supposed to be originated in Portugal, Spain, France, Italy but now often in the united states it is known best.

Both Creme caramel and flan are french names but Flan has come to have different meanings in different regions.

Caramel pudding recipe is delicious and such an easy pudding which tastes so yummy. It is one of the best dessert you ca make with bread. This is great for summer time. The best part of this pudding is that,it is egg-less but soft and creamy. You must give it a try, it’s like a treat in the mouth.

This Caramel pudding is a soft and smooth pudding, an Indian version of traditional bread pudding recipe. Don’t expect it to be melt in your mouth even though it looks like a creme caramel as it has bread in it so you will definitely have a bite of it.

The caramel on top not only makes this golden beauty dessert but also keeps the pudding super moist. All in all, this is a beautiful dish that one can enjoy any time of the year.

caramel bread pudding

Preparation Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serve: 5 servings


For Caramel-

  • Sugar – 1/4 cup
  • water – 3 tablespoon

For bread pudding-

  • bread slices – 6 (white bread)
  • Milk – 1 1/2 cup
  • Sugar – 1/2 cup
  • Custard powder – 4 tablespoon
  • Vanilla essence – 1/2 teaspoon (optional)


For making Caramel-

1.In a saucepan add 1/4 cup sugar and 3 tablespoon water. Heat it on medium flame and caramelize the sugar. Once the sugar turns golden brown, check its consistency with a spoon if it covers the back of the spoon remove it from the heat immediately. You need not to burn that.

caramelize the sugar

2.Pour the caramel into a baking tin or pan you want to steam the pudding. Swirl the tin or pan to spread the caramel evenly at the bottom. Keep it aside.

add caramel in the pan

For making bread pudding-

1.Take a pan add milk and sugar. Heat it until it comes to boil.

heat the milk with sugar

2.Take custard powder in a cup and 1/2 cup water and make a paste. Now take bread slices, remove their edges and grind them in the mixer to make bread crumbs.

making custard paste and bread crumbs

3.Add custard paste to the boiling milk and stir well. When it comes to thicken add 2 table spoon of bread crumbs and mix. Add rest of the bread crumbs spoon by spoon and give it a nice mix. bring the heat to medium and mix well. Make sure it doesn’t stick to the bottom of the pan.

adding custard paste and bread crumbs gradually to the milk

4.When mixture becomes thick, switch off the flame. Add this mixture over the caramel in the pan and tap it to spread evenly. Cover the pan with the aluminium foil or plastic wrap. Poke some holes in it for steam vents and steam it in a steamer for 30-35 minutes on medium flame.

cover the pan with aluminium foil and steam it for 30-35 minutes

5.After 35 minutes, take out the pudding from the steamer and let it come to the room temperature. Then refrigerate it for at least 2 hours.

6.After 2 hours take it out from the fridge and remove the foil. Take a plate and keep it on the the top of the pan and flip it upside down. Lightly tap the bottom of the pan to release the caramel pudding on the plate.

demolding the pudding

7.Slice and serve chilled.

ready to serve the caramel pudding
  • You can make this pudding in any pan or tin or mold. If you want, you can use a stainless steel bowl.
  • There is no need to grease the pan before adding caramel syrup.
  • while transferring the caramel pudding you may observe some cracks in the caramel that is set in the pan but that is completely fine, just avoid it and transfer the custard base and follow the recipe.
  • Be careful while caramelizing the sugar. Don’t touch it with hands directly, use a spoon or knife for checking its consistency.
slice of caramel pudding



  • Monika batnagar 18 May 2020 at 2:01 pm Reply

    Thanks to this food blogging Website which helped me to make a good shef in this quarantine

  • Madhavan 18 May 2020 at 2:28 pm Reply


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