In a nonstick pan add 1/2 cup of sugar and melt it on low to medium flame. When the sugar turns golden brown remove the pan from the heat and immediately pour and spread the formed caramel into a tin.

Boil milk in a pan and add sugar. Now make a liquid of custard powder by adding a cup of lukewarm water and add this custard mixture to the milk.

Remove the corners of the bread and put bread in a grinding jar to make bread crumbs.

Add the bread crumbs to the milk. Give it a nice mix till it gives a semi-thick smooth texture. Off the flame.

Pour the custard mix over the caramel in the tin. Cover the tin with aluminum foil and steam it in a steamer for about 30 minutes.

Bring the pudding on room temperature and then refrigerate it for two hours.

Easily unmould the pudding and serve [with chocolate syrup on top(optional)].