Caramel Bread Pudding

Cut the crust of bread & soak the bread in half glass of milk & 2 tbsp of sugar for 10-15 minutes.

Put 2 tbsp of sugar in a thick bottomed vessel & heat it. When the sugar turns brown in color, rotate the vessel so that the caramel spreads to all sides of the vessel. Allow it to cool.

Beat the bread pieces, rest of the milk, sugar, essence, egg & pour this mixture into the caramelized vessel.

Double boil in a pressure cooker for 20-30 minutes.

Allow it to cool, then turn it upside down into a serving plate & refrigerate.