Caramel bread pudding

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Put the bread in a bowl, pour over the milk, and soak for 30 minutes. Mash with a fork so no dry pieces remain.

2. 02

   Preheat the oven to 175 °C. Prepare a solid metal pan, 20 cm across and at least 7 cm deep, with no removable base, plus a larger dish for a water bath.

3. 03

   Heat the 120 g sugar and water without stirring with a spoon until amber. Immediately pour into the pan and tilt with oven gloves to coat the base. Do not touch the hot caramel.

4. 04

   Blend the soaked bread and its milk with the eggs, 100 g sugar, vanilla, and cinnamon until smooth. Work in two batches if your blender is small. Pour over the set caramel.

5. 05

   Cover the pan with foil, place in the larger dish, and pour hot water around it halfway up its sides. Bake for 50 to 55 minutes, until the center is set and a skewer comes out without liquid mixture.

6. 06

   Carefully remove from the water bath. Cool for 60 minutes, then cover and refrigerate for at least 3 hours. Run a thin knife around the edge and invert onto a deep serving plate. Keep refrigerated for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.