Pumpkin Bread Pudding - Dessert time

What to do with leftover sandwich bread? Let's make some Pumpkin Bread Pudding.
Usually, bread puddings just have bread thrown into the mix of the pudding but today we made a special variant where the sandwich bread is used to make a casing to contain the pudding. We also added an edible pumpkin miniature made from glutinous rice. Those familiar with Chinese Winter Solstice festival will know these as Tang Yuan.

Ingredients:
(makes for 3 serving)
1 cup blended Pumpkin
1 cup water
1/2 cup milk
4 tbsp sugar
2g Agar-agar (algae extract)
Slices of bread
3 Custard cups
Caramelized sugar for glaze

For each cup of pudding, you will need to cut out 3 pieces of bread, top bottom and the sides. Dip the bread pieces into the pudding mixture and arrange it in the custard cup, the sticky pudding mixture will help to stick the bread to the sides of the cup. Slowly pour the pudding mixture into the cup and close it up with the top piece of the bread.
Leave them in the fridge for 3-4 hours for the pudding to set.

When ready to serve, carefully nudge the pudding out of the cup upside-down, you can use a thin knife to scrape the sides that are sticking.
Serve cold and enjoy~