Remove crust and cut bread into 4 pieces.Boil milk with 5 tbsp sugar and keep aside.
Soak bread pieces in boiled milk .
Beat eggs in a blender.add milk mixed with bread pieces,milkmaid and vanilla essence to it and blend well
For caramel, dissolve 1 tbsp sugar with little water. Heat a pan and bring it to boil. once bubbles comes and it turns golden brown in color turn off the heat.
Immediately transfer it into a pudding mold (or you can use flat bottomed steel separator that comes with cooker) greased with ghee and mask evenly all over.
Pour the egg mix into it and steam in a pressure cooker(double boil)
For double boiling, pour 3/4 cup of water into the pressure cooker.Place grid inside with mould on top.cover mold with a lid or aluminum foil . this is to avoid water dripping into the mix.
Close cooker and bring to full pressure on high flame for 2 whistles. reduce to low heat and cook for another 8 minutes.
Allow cooker to cool gradually before opening.Then take out the pudding mold and keep it in the fridge for at least 3 hours or overnight.
To serve, place an inverted serving plate over the custard and upturn. Yummy Caramel pudding is ready!