Steam Oven Caramel Bread Pudding Delight

This classic dessert is especially popular with children when made in softer, sweeter versions. It can be served either cold or warm, often accompanied by ice cream. Its comforting taste appeals to both kids and adults.

Traditionally, this dessert is baked in a water bath. If you have a steam oven, the process is even simpler—just place the baking dish on an oven rack.

You can prepare the mixture in just a few minutes, then steam it for 45 to 55 minutes.

​INGREDIENTS

​6oz (170 grams) bread (baguette or brioche)

4 eggs at room temperature

2 cups of whole milk (473 ml)

1 can of condensed milk

1 teaspoon of vanilla extract

⅓ cup of raisins (65 grams)

​

For the caramel

½ cup of white sugar (65 grams)

⅛ cup of water

​PREPARATION

​You will need either a 9-inch Bundt pan or a 5-by-9.5-inch baking pan.

First, prepare the caramel using the “wet” method.

In a heavy-bottomed saucepan, heat the sugar over medium-low heat until it starts to dissolve and form clumps. Stir gently and watch closely to avoid burning.

When the sugar begins to turn golden, add 1 or more teaspoons of water and gently swirl the pan to ensure even browning. Pour the hot caramel into the baking mold and set it aside to cool.

Before steaming, preheat the steam oven to 210°F (99 °C).

Cut the bread into 1/2-inch cubes and place them in a bowl.

In another bowl, combine the eggs, condensed milk, whole milk, and vanilla extract. Whisk until well blended. Pour this mixture over the bread cubes and stir to combine. Let the mixture rest for at least 30 minutes to allow the bread to soak. Just before steaming, add the raisins and mix again.

Pour the mixture into the prepared mold and place it in the steam oven. Steam for about 50 minutes at 210°F (99°C).

To check for doneness, insert a metal or wooden skewer into the center of the dessert. If it comes out clean, the dessert is ready.

​Serves 10 portions.

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