Bread and Butter Pudding

Bread and Butter Pudding
Ingredients:
Bread Slices 3 nos
Milk Full Fat 300 ml (1.5 Cup)
Eggs 4 nos
Vanilla pod 1 no
Saffron few strands
Sugar 60 gms
Butter 50 gms

Glass Pyrex Dish 1

For Caramel
Sugar 150 gms
Water 50 ml

Method:
1. Take a non stick pan on gas and when the pan is hot enough, add little sugar at a time, stirring with a wooden spatula continuously until all the sugar melts.
2. While stirring, add little water at a time and the consistency should be thick sugar syrup(Similar syrup like when you buy canned peaches)
3. Pour around the Glass Pyrex bottom and let it cool for some time
4. Butter the Bread slices and cut it diagonally and again diagonally, getting small triangles(Keep the crust on or cut it off as your preference )
5. For the Egg custard: Take the milk with vanilla pod and sugar and take off once the milk boils. Whisk the eggs and pour hot milk mixture- slowly , until mixed properly
Strain and keep aside.
6. Arrange the first layer of triangle bread slices and pour some of the hot egg custard. Wait till it absorbs the liquid and then again arrange bread slices and pour all the hot egg custard.
7. Make sure all the bread slices absorb the liquid and press with spoon. Sprinkle some nuts/Saffron as required.
8. Preheat the oven at 150 deg Celsius. Take a deep baking tray and half fill with lukewarm water and then put the Pyrex Bread and Butter pudding for baking for 80 minutes. Check the centre of the pudding with a knife to check baked.No liquid should be seen.
9. When the Pudding is baked, make a second caramel and pour over the pudding.
10. Serve hot with warm custard or serve cold which every way, the taste is always the best.