Stale bread never went to waste when I was growing up. In fact, the drier the bread, the better suited it was for this recipe, as it soaked up all the milk and eggs more easily to make such a delicious treat.
INGREDIENTS:
Set A (Caramel):
3/4 cup granulated sugar
1/4 cup water
Set B (Pudding):
24 slices white bread, diced and crust removed
8 whole eggs
1 cup unsalted butter, melted
4 cups full cream milk
1 cup heavy cream
1 1/2 cups granulated sugar
1 cup raisins
2 tsps. vanilla extract
PROCEDURE:
A (caramel).
In a saucepan, combine the Set A ingredients and cook until the mixture becomes amber in color. Then pour it into a square baking pan and let it set.
B (pudding).
In a mixer with a paddle attachment, combine the Set B ingredients and mix together. Then pour into the square pan with the caramel layer, and bake the crust until golden brown.
VANILLA RUM SAUCE
Procedure:
A. In a saucepan, combine Set A ingredients and bring to a simmer and set aside.
B. In a bowl, combine all Set B ingredients and mix until sugar is dissolved.
C. When the milk is warm to the touch, add to the egg mixture and whisk together before straining back to the saucepan. Cook the custard over low heat while mixing the sauce constantly until it thickens. Then set aside and let it cool down before using.