Firstly, grease some butter or oil in the mold or vessel in which you planning to set the pudding. Here we are using a 6 inch cake tin.

Caramelise the Sugar
Firstly, let us caramelise some sugar. For that heat a pan and add 3 tbsp sugar. Leave the sugar to caramelize over a low heat until we obtain a brownish golden color.

Switch off the flame and pour the caramelized sugar into the mold. Swirl slightly to coat the wall of the bowl. Keep aside.

Preparing the Bread Pudding Mixture
Take 6 to 8 white bread slices. Trim off the brown sides and cut the white bread part into small pieces. Transfer it to a mixie jar and grind it coarsely. Make sure to pulse and blend and not make a paste.

To this add 1/2 cup sugar and keep aside.

In another bowl add 3 tbsp custard powder add 1/2 cup of milk at room temperature. Mix well without any lumps. Pour this mix into the mixie jar.

Pour the remaining 11/2 cup milk to the mixie jar and grind it for 15 seconds to combine them well. Pour this mixture into the bowl of caramelised sugar.

Steaming the Pudding
Heat 2 to 3 cups of water in a steamer. The amount of water to be added depends on the size of the steamer.

Place the mold over a stand and steam for 30 to 40 minutes or util the caramel bread pudding is set over medium-low heat. The steaming time depends on the size of the mold.

You can check the pudding is set or not using a spoon. Cool completely and refrigerate for 3 to 4 hours.

Flip the pudding over a serving plate. Finally, slice and enjoy the bread pudding.

NOTES
If you remove the bread pudding when it becomes warm, you won’t be able to get a neat slice.
To get neat slices, you will have to refrigerate the bread pudding for a couple of hours and then unmold. You can even serve this pudding once it cools down at room temperature.