Caramel bread pudding

Directions

1. Prepare a tea using water, cinnamon, anise, and cloves, boiling until the water darkens. Remove the cloves and cinnamon sticks.

2. Remove the crust from the bread and break it into small pieces about 1″ square. Add the milk and “tea” to the bread and let it soak. Mash the bread with your hands – don’t use the blender. It needs to be lumpy.

3. Mix together eggs, sugar, salt, and melted butter. Stir in the raisins. Mix with bread mixture using a large spoon (no blender).

4. Pour over a caramelized rectangular mold (melt 3/4 cup of sugar with water and a tsp of vinegar to make the caramel and pour in mold)

5. Place the mold into a larger rectangular pan that is at least 2 inches deep. Place both of these into an oven that’s been preheated to 350ºF. Now pour hot water into the larger pan to within ½” of the top of the casserole.

6. Bake for approximately one hour and fifteen minutes, until a toothpick comes out clean when inserted into the center of the budin.

7. Let cool. Refrigerate.

8. When ready to serve, invert the pudding onto a serving plate. The caramel syrup will cover the budin.

9. Keep refrigerated. May be served at room temperature.

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