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1.Bread Pudding
Ingredients:
500 ml milk
4 table spoon sugar (adjust to taste)
75 grams condensed milk
2 tablespoons vanilla custard powder
2 tablespoons butter
7-inch square of brown bread slices (approximately 10 slices)
Oil for greasing the baking dish

Instructions:
1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a saucepan, combine the milk, sugar, condensed milk, and vanilla custard powder. Mix well until the sugar is dissolved and the ingredients are fully incorporated.
3. Add the butter to the milk mixture and heat over medium heat, stirring constantly, until the butter is melted and the mixture comes to a gentle boil. Remove from heat and set aside.
4. Grease a 7-inch square baking dish with oil to prevent sticking.
5. Arrange the brown bread slices in the greased baking dish, ensuring they cover the bottom evenly.
6. Pour the prepared milk mixture over the bread slices, ensuring they are fully soaked.
7. Sprinkle some sugar evenly over the top layer of bread slices for a caramelized finish.
8. Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the pudding is set.
9. Once baked, remove the bread pudding from the oven and allow it to cool slightly before serving.
10. Serve warm and enjoy the delightful flavors and comforting textures of this classic bread pudding.
11. Optionally, you can garnish with a dusting of powdered sugar or a drizzle of caramel sauce for an extra touch of sweetness.
12. Store any leftovers in an airtight container in the refrigerator and reheat before serving for a delicious treat anytime.

2.coconut pudding:
for paste:
grated coconut-1/2 cup
milk -4tbsp
Grind it together.
In a Pan:
1.Milk-200ml
2.Sugar-4 tbsp
3.Add the grinded paste.
4.milk maid-1/2 cup
5.cornflour-2tbsp
6.coconut milk-200ml
https://amzn.eu/d/8QYccND
7. Amul fresh cream-1/4 cup
8.Coconut milk powder-3tbsp
https://amzn.eu/d/dYFPKf5
9.Agar Agar powder-1 1/2 tbsp(Mix it with 3 tbsp of water)
Instructions:
Make the coconut paste:
Grind the grated coconut with 4 tbsp of milk until it forms a smooth paste.
Prepare the pudding mixture:

In a pan, pour 200ml of milk and add 4 tbsp of sugar.
Stir in the coconut paste you made earlier.
Add 1/2 cup of milkmaid (condensed milk) to the mixture.
Thicken the mixture:
Add 2 tbsp of cornflour directly to the pan.
Stir continuously until the mixture thickens.
Incorporate coconut flavors:
Pour in 200ml of coconut milk and stir well.
Add 1/4 cup of Amul fresh cream to enhance the creaminess.
Mix in 3 tbsp of coconut milk powder for extra coconut flavor.
Set the pudding:
Dissolve 1 1/2 tbsp of Agar Agar powder in 3 tbsp of water.
Add this Agar Agar mixture to the pan and mix thoroughly.
Cook and cool:
Cook the mixture for a few more minutes until everything is well combined and the Agar Agar activates.
Once done, pour the pudding mixture into serving bowls or a large dish.
Let it cool to room temperature.
Chill and serve:
Refrigerate the pudding for a few hours until it sets completely.
Serve chilled and enjoy your delicious coconut pudding!

3.Caramel Pudding
Ingredients:
Caramel: 80 grams
Milk: 110 grams
Milk Powder: 1 tablespoon
Fresh Cream: 45 grams
Bread Powder: 1 slice
Custard Powder: 2 teaspoons
Vanilla Essence: 1 teaspoon
Sugar: 1/2 tablespoon
Salt: A pinch
Condensed Milk: 160 grams
Curd: 120 grams

Instructions:
Prepare the Caramel:
Heat 80 grams of caramel on a low flame until melted. Pour the melted caramel into a 6-inch tin.
Mix the Ingredients:
In a mixer jar, add:
110 grams milk
1 tablespoon milk powder
45 grams fresh cream
1 slice bread powder
2 teaspoons custard powder
1 teaspoon vanilla essence
1/2 tablespoon sugar
A pinch of salt
160 grams condensed milk
120 grams curd
Blend Well:
Blend all the ingredients until smooth.
Strain the Mixture:
Strain the mixture into the caramel-coated tin.
Cover the Tin:
Cover the tin with aluminum foil and make small holes on top.
Steam the Pudding:
Place the tin in a steamer and steam for 40 minutes.
Cool and Chill:
After steaming, let the pudding cool and then refrigerate it for 4 hours.
Unmold the Pudding:
To remove the pudding, heat the bottom of the tin on the stove for about 20 seconds. Carefully unmold the caramel custard pudding.

4.ROSE PUDDING:
Ingredients:
400 ml milk
100 ml Amul fresh cream
1/3 cup sugar
1 tablespoon cornflour
2 teaspoons agar agar powder
3 tablespoons rose syrup
60 ml water