Bread – 1 loaf sliced (preferably milk bread, else use normal white bread)
Milk – 6 cups
Sugar 1 cup
Eggs 3 small
Butter – 4 tablespoons heaped
Nutmeg – ¾ (grated extra fine)
Vanilla essence – 1 tablespoon
Baking powder 1 teaspoon
Nestle cream or plain cream or half and half (1/2 cup)
Cashew-nuts – broken – half cup
For Caramel coating – 4-5 tablespoons of granulated sugar.
Boil milk and keep off heat. Add sugar and butter and stir. Break the bread into coarse pieces (crust and all) and soak in the milk. Add enough bread till there is no milk visible. Cool. Beat eggs in a separate bowl, add grated nutmeg, vanilla essence. Pour into the cooled bread mixture. Add baking powder, cream and cashew-nuts. Mix gently with a fork till it is mixed. Do not overmix or the pudding will be soggy and sticky. Keep aside.
Take a 8 or 9” aluminium pan, add 4-5 tablespoons of granulated sugar and keep on slow heat till it caramelises. Do not stir with spoon, but hold the pan with a kitchen tong and shake it till it coats the bottom and about 2” of the sides of the pan. Cool and then add the bread mixture to the pan. Steam for 40-45 minutes. I steamed it in a tondor (idli steamer). Leave in the steamer till cool, then invert on a flat plate and garnish with few cashew-nuts on the top. Have it warm or chilled.