Beat the sugar, cornflour, vanilla essence and eggs together.
Add the milk and mix well.
Break the bread into small pieces and add to the milk mixture. Mix well.
Heat 1 tbsp of sugar in a pudding mould till it melts and turns brown.
Keep aside for 10 minutes to cool down.
Pour the bread mixture into the mould.
Bake for 30 minutes till the top turns golden brown.
Remove from the mould and spread jam on the top.
Cool and serve.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.