Bread Pudding

Directions

• Preheat the oven to 180°C and grease a pudding mold with liquid caramel. 
  Reserve.
• In a large bowl, place the chopped bread and pour the milk over it.
• Let the bread absorb the milk for about 10 minutes, stirring occasionally.
• While the bread is absorbing the milk, in another bowl, mix the sugar, eggs, vanilla extract and ground cinnamon.
• Beat well until you get a homogeneous mixture.
• Pour the egg mixture over the bread soaked in the milk. 
  Stir gently to combine all ingredients.
• Transfer the mixture to the previously prepared pudding mold with the liquid caramel.
• Place the pudding mold inside a larger roasting pan and add hot water to the pan until it reaches half the height of the pudding mold.
• It will help to cook the pudding in a double boiler.
• Place in the preheated oven and bake for approximately 50 to 60 minutes, or until the pudding is firm and golden on top.
• Remove the pudding mold from the oven and let it cool for a few minutes. 
  Then refrigerate for at least 2 hours, or until completely chilled.
• To serve, run a knife around the tin to loosen the pudding and invert onto a large plate.
• Serve the chilled Bread Pudding and enjoy!