| | Directions | | Preheat the oven to 350. You will need a large roasting pan filled 2/3 of the way with water. Your round cake pan should be able to fit nicely inside of this pan. Place this water filled pan in the oven while you make the recipe. It's called a "bana de Maria", or water bath.Cut the bread in little pieces and soak in the milk. Set aside. Make the caramel: Use the pan you will be making the pudding in. I use a 9" round cake pan. Pour 3/4 c. sugar into the pan and put on the stove top. Heat and stir until the sugar turns a light golden brown color. Coat the pan with the caramel. Remove from the heat!In a separate bowl, beat the eggs with the butter, 1 cup sugar, vanilla, nutmeg, and cinnamon. Add the soaked bread and mix well. Pour this mix over the caramel. Place the round pan full of the mixture into the water filled roasting pan. Bake for approx. 2 hours or until a knife comes out clean. Cool completely. To unmold, run a knife around the edges, and flip over into a large plate - large enough to hold the caramel! The caramel will now be on the top and drip all around. Cut into large slices and enjoy! |
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| Ingredients | | - |  | 1/2 Loaf white bread. (Any sliced white bread will do) |
| - | | 2 cups milk (whole or 2%) |
| - | | 3/4 cup white granulated sugar |
| - | | 4 eggs |
| - | | 1 cup white sugar |
| - | | 4 tablespoons melted butter |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/2 teaspoon Vanilla Extract |
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