Bread N Butter Pudding

This recipe solely belongs to my Mother as I have never eaten it the way she makes outside our home. As kids this used to be our favorite Tiffin box item. The days when this accompanied me to the school, from the first period itself my fingers itched to touch the cashew laced creamy sweet diamonds. We had seven girls in our group and we always shared our Tiffin but on these days I really wanted to be mean and eat my favourite pudding all by myself. It is said that all bread n butter pudding are good for growing kids or people who needs nutrition. Last year after the arrival of my son I went into a food hating mode and then one day Maa made this as a surprise to me. After I woke up from my afternoon nap she served me a plateful of this gooey finger licking diamonds….I finished the whole quantity and asked her to make it again the next day….It’s that Good. The best part is this is made in pressure cooker and calls for very few ingredients and cooking time, so when Nupur of One hot stove announced Blogbite: Pressure cooker I wanted to send this away but the event rules were a bit different. Now I have got her invitation to share this so here is the recipe

Pressure Cooker Bread n Butter Pudding

Ingredients:
Bread: quarter pound (6 sliced pieces)
Eggs: 2
Milk: ½ cup
Sugar: 1/3 cup or as per taste
Butter: 11/2 tsp
Vanilla essence/ cardamom powder: to flavor
Cashew nuts: handful
Raisins: handful

To make it creamier you can also use a couple of spoonfuls of milk powder.

To make this in pressure cooker you need an aluminum flat bowl (usually provided with cookers in India) with the wire stand.

Method:
Tear the breads in small pieces and soak with the milk in a big bowl.

Dry roast the cashew nuts and keep aside.

Soak the raisins in a bowl of water.

Beat the egg and sugar till fluffy.

Now mash the bread pieces and make a smooth paste. Keeping ½ tsp butter Mix in the rest and the egg mixture.

Drain the raisins and tip in the batter with cashews. Add vanilla essence and mix properly. The batter would be thick.

Grease the bowl with butter and pour in the mixture.

Pour a little water (2/3 cup) in the pressure cooker and carefully place the bowl with the stand in it.

Fix the lid without the pressure and cook on low for 15 minutes or till a toothpick inserted in the center comes out clean.

to bake in oven: pour the batter in an oven proof greased dish and place the dish in a shallow flat bowl filled with hot water. place this very carefully in the middle rack and loosely cover the bowl containing the batter with foil. bake at 175 C for 25 minutes or till cooked in the center.

Let it cool and then turn on a plate. Cut in diamonds and serve hot or cold.

Variations:
instead of milk you can also use condensed milk to make it rich but in that case adjust the sugar accordingly.

Milk powder mixed with milk gives it a nice texture and creaminess.

As mentioned this goes directly to Nupur’s Blogbite: Pressure cooker.
and
EFM: sweets and savories for Diwali at Me and my kitchen.


also to Chaitra's Bread Mania.