Bread Pudding [Mauritian Recipe]

Today, I want to share with you this classic Mauritian recipe, locally called poudine dipain, that is, bread pudding. This recipe actually goes a long long way back to when the few hard-earned rupees meant a lot to families, and as such they would not afford making wastage of food. And this is how they came up with this recipe using stale bread. Creative they were, weren't they? Of course, if you do not have stale bread, you can always use fresh bread but I prefer the former.

Happy Bread Puddi-Ing!


  • Kitchen Scale
  • Measuring Spoons
  • Stove
  • Pressure Cooking
  • 6 x 2 inches round cake pan
  • Aluminium foil or use a pan/bowl with a fitted lid

  • 200g of bread
  • 50g of sugar
  • 1 tbsp of butter, softened
  • 1 tsp of vanilla essence
  • 150g of milk powder
  • 50g of sugar [for the caramel]
  • 1 tbsp of water

  • Allow the bread to soak in water for 30 minutes or until the bread completely absorbs the water.
  • Extract the maximum of water from the bread and place in another bowl.
  • Now, combine the bread, the milk, the vanilla essence and the sugar using your hands. 

  • Finally add the butter and mix well.
  • Add the sugar and the water to the cake pan, simmer on low heat. 
  • When the sugar starts to coat the bottom of the pan and is brown, remove the pan from heat. 

  • Swirl the pan to coat the edges.
  • Add the bread mixture to the cake pan.
  • Cover the pan with aluminium foil or with a fitted lid if you have one.
  • Place the pan in a pressure cooker, with water half-filled to the pan.
  • Let cook for 50 to 60 minutes (long time eh?) or until a knife inserted in the centre comes out clean.
  • Allow to cool before removing the pan from the pressure cooker.
  • Invert the pan onto a plate and cut in slices.

Happy Eating!

  • You can add 3 tbsp of sultanas [soak in water for 30 minutes prior to adding to the bread mixture]
  • You can also add about 1/2 tsp of lemon zest/orange zest.

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