Sauté 3dsp of sugar in a pan until it become brown in colour. When it is done remove from fire and add 1/4 cup of water to it.
Cut the raisins into three pieces each and dip and keep it in 1dsp of brandy for a night.
Remove the roasted portion of the bread and smash it. Add 2dsp of flour and baking powder to the bread powder and mix it well with the hands.
Beat the butter and the powdered sugar with the egg beater. Put the eggs one by one into it and beat it well. After that add the sugar solution, vanilla essence, bread powder and raisins to it. Mix it well. Add 1/4 cup of milk to the mixture. Pour this to a oiled vessel and cover with a butter paper. Place it it in a big vessel containing water and steam for an hour in a good flame.
For the custard: Heat the condensed milk, milk and sugar in a vessel and keep stirring with a spoon. When it steams, simmer the flame. Add corn flour mixed with 1/4 cup of milk into the vessel. Stir continuously. When the custard thickens, remove from fire. Keep it in the fridge when it cools. Pour the cold custard over the pudding and decorate with crushed cashew nuts fried in ghee.