Cut the edges of the slices,break into pieces and grind it in the blender. Keep the bread crumbs aside.Take a pan add 50 gms sugar with 2 tbsp water and melt on medium flame till golden in colour. Pour this caramel in a jelly mould. Keep aside.

In a saucepan add milk, sugar and custard powder mix it well then on medium flame cook till it just begins to thickens,then add the bread crumbs 2 to 3 tbsp at a time mix it well, cook till it thickens. Off the flame add 1 tbsp butter and mix. Pour this mixture in the jelly mould over the caramel.

In a kadai add water and put a stand heat it, then put the jelly mould on the stand and steam it for 25 to 30 mins. Then remove and cool it. Keep in the fridge for 2 hours. Remove it loosen the edges with the knife carefully. Place a plate on the jelly mould and invert it,lift it carefully. Ready to serve