BREAD CARAMEL CUSTARD
For the caramel:
1/4 cup sugar
1/4 cup water
For the pudding
6 sliced bread
3 cup evaporated milk
1 cup water
1/2 cup condensed milk
1 tbsp. vanilla essence
20cm round tin,4cm high cake tin
24cm square cake tin
Heat oven to 160c
1. Pour the sugar and water into the round cake tin and heat it up on the stove over a low heat
let the sugar melt. Once its turn into a light brown colour spread evenly in the base. Keep aside.
2. Blend bread,condensed milk,evaporated milk and water until smooth
3. Pour into bowl and add in the eggs. Beat slowly,don't over beat the eggs. Mix well. Sieve the batter into the caramel tin.
4. Put the cake tin inside the square tin and pour hot water to about 2 inches high. Slowly put in the oven and bake for 55 mints or until done.