For Caramel sauce grease baking pan with butter and keep aside. In a sauce pan add sugar cook till it turns light brown. Pour into the baking pan evenly and allow it to cool.

In a blender take sugar, milk, bread pieces, vanilla essence, cardamom powder, eggs, condensed milk. Blend to a smooth mixture.

Pour the above mixture on top of the caramel sauce. In a cooker steam cook for 30 to 40 minutes on low to medium flame.

Insert a knife if it comes out clean it's done. Refrigerate for 2 to 3 hrs. Invert the pudding onto a plate and serve.