Stack up the bread slices one on top of the other and trim the hard edges - chop up these finely. Tear the rest of the bread roughly and keep aside.

In a bowl beat the eggs and add all the other ingredients once by one and mix well. Add the bread to this mixture and gently stir to incorporate.

Grease a cake tin or a deep steel bowl of about 5" diameter with ghee. Pour the bread mixture into it and place a well fitting steel lid over the mouth of the bowl. Alternatively you can cover the bowl with aluminium foil - this is to prevent the steam droplets from falling into the pudding and making it mushy.

Place sufficient water in a idli/sanna steamer (thondor) and when it comes to a rolling boil place the bowl with the pudding mixture on the shelf inside the steamer. Cover the lid and steam on a medium high flame for about 45-50 mins or till the knife inserted comes out clean.

Remove from the steamer and carefully remove the lid so that the steam collected on top of it does not fall into the pudding. Allow it to cool and then carefully insert a plain knife around the edges to loosen it up a bit.

Cover the bowl with a plate and invert the pudding onto the plate. Cut into desired pieces and serve warm!