Bring the milk to a boil after adding the sugar to it.

Add the jam and let it simmer on medium heat for a good 3-4 minutes, stirring in between. Take off heat and allow it to cool.

Beat the eggs till frothy. Add in the vanilla essence.

Add the beaten eggs and essence to the cooled milk, whisking it all the while till the mixture is well blended.

Add the bread crumbs. Mix well. Set aside.

For the caramel- Mix 3 teaspoons of sugar and 1 teaspoon of water in a pan. Melt on a slow heat. When the liquid caramelises and turns dark in colour, pour it carefully & spread it evenly to coat the base of a baking dish and the sides if you wish.
Wait for a few minutes. The sugar will become dry.

Pour the ready egg-milk-bread crumb mixture over this.

Cover the baking dish with some aluminium foil. Add some water into the baking tray and place the baking dish on it. Bake at 200 Deg C for about an hour. You can keep replinishing the water if it dries up the tray.

Alternatively, you can steam the pudding in the same manner in a pressure cooker or a rice cooker.

You can insert a pointed knife at the end of the cooking time to check if the pudding is done (the knife will come out clean without anything sticking to it after it's ready).

Cool. Upturn the baking dish over a flat serving plate. Slice and serve chilled.