Bread Pudding

The first thing we will do is to add the vanilla to the milk and then the sugar, we mix them to integrate the ingredients.

We place them in a recipient for microwaves oven and heat for about 2 minutes untill it gets tempering, without getting boil. ( in the same way it can be heat in the electric stove).

Mix them again para dissolve the whole sugar that is in the bottom and add the entire bread into pieces. Let it rest for 5 minutes to adsorb well.

Meanwhile, prepare the caramel; in a recipient in the flame throw the 250 gram of sugar untill it gets melted and turn a yellow color ( 3 to 5 minutes) stir it  from time to time to avoid it gets stick.

Later we throw it (carefully to avoid we get burn) in the loaf tin that we were going to cook the pudding, covering the whole bottom and edges, we preserve it to room temperature.

When we finish, blend all the eggs in a recipient, it can be with hand rod, or in the blender, or with a fork.

Finally, we mix the blended eggs with the bread and mix very well, untill they get perfectly integrated and pour in the loaf tin with the caramel, we cover it with tinfoil.

We place the loaf tin in a platter with a bite of hot water to bake in a bain-marie. The water must cover untill the half of the loaf tin or a little less.

Take it to the preheating oven 180 degree C or 350 degree F, with heat up and down, in the lower  tray for 1 hour or 1 hour and half, depending on the oven.

You will know that the bread pudding is ready, if when you put a knife or matchsticks in the middle, this comes out enterely cleaned.

Remove it from the oven, take off the tinfoil that cover it and remove from the platter with hot water.

Let it to get cold at room temperature, when it is enterely cool, we turn out and then take it to the refrigerator.

If it is too stick to the loaf tin, so pass a knife to all the edge, it will come out easily, and it is already ready to taste this delicious and creamy bread pudding.