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In a small saucepan, heat ⅓ cup sugar and 1 tablespoon water over medium heat. Allow it to melt and turn into a golden caramel. Quickly pour the caramel into the bottom of a baking dish or several ramekins, swirling to coat the base evenly.
Make the Custard:
In a bowl, whisk together the eggs and ¼ cup sugar until light and smooth. Warm the milk slightly (not boiling), and gradually add it to the egg mixture, whisking constantly. Stir in the vanilla if using.
Assemble:
Scatter the torn bread crumbs over the caramel in the dish. Carefully pour the custard mixture over the bread, ensuring it’s evenly soaked.
Bake:
Preheat your oven to 325°F (160°C). Place the custard dish inside a larger baking pan. Fill the outer pan with hot water halfway up the sides of the custard dish (creating a water bath). Bake for about 45–50 minutes, or until the custard is set but slightly wobbly in the center.
Cool and Serve:
Let cool to room temperature, then refrigerate for at least 2 hours before unmolding. Serve chilled, and enjoy the delicious magic made from simple leftovers!
Serving and Storage Tips:
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