Bread pudding

Directions

• Preheat the oven to 180°C (medium temperature).
• If you don’t have liquid caramel ready, start by making it. 
  In a small saucepan, melt the sugar over medium heat, stirring constantly, until golden brown. 
  Be careful not to burn the sugar. 
  Pour the caramel into a pudding mold and spread it evenly across the bottom.
• In a large bowl, mix the milk and condensed milk until you get a homogeneous mixture.
• In another bowl, beat the eggs and add the vanilla essence. 
  Mix well.
• Add the egg mixture to the milk and condensed milk mixture and stir until well combined.
• Place the bread cubes in the bowl with the milk mixture and allow them to soak for about 5-10 minutes, stirring occasionally to ensure all the bread pieces are well moistened.
• Pour the bread and milk mixture into the pudding dish over the caramel.
• Place the tin in the preheated oven and bake for about 45-50 minutes, or until the pudding is firm and golden on top. 
  To check if it’s ready, insert a toothpick into the center of the pudding – if it comes out clean, it’s done.
• Remove the pudding from the oven and let it cool to room temperature. 
  Then refrigerate for a few hours or overnight before serving.
• To unmold the pudding, run a knife around the edge of the mold to loosen it. 
  Place a serving plate over the tin and turn it upside down, letting the pudding slide onto the plate. 
  The caramel will drip over the pudding.
• Serve the bread pudding chilled and enjoy!