This is an extraordinary cake loaded with flavor with a compact texture and so delicious that you can't resist eating just a piece. It is unique in its style and flavor is the best. Don't miss this recipe. INGREDIENTS: 500gr of stale or fresh bread is the same 750ml of milk = 3 cups = ¾ liter = 60 tablespoons 1 cup of sugar = 220gr = 12 tablespoons 5 eggs 5 tablespoons of melted butter or margarine = 100gr 1 tablespoon of vanilla essence 1 tablespoon of baking powder Raisins to taste or 100gr OPTIONAL: 1 coffee cup of Rum OPTIONAL: 1 teaspoon of ground cinnamon For the caramel: 6 tablespoons of sugar = ½ cup = 110gr 6 tablespoons of water = 100ml 1 mold of 26cm in diameter with or without a central hole PREPARATION: Put the bread broken into pieces to hydrate in the milk, set aside. In the mould, prepare the caramel by placing the 6 tablespoons of sugar and water, let it boil and when it is lightly golden and all the sugar has melted, remove the mould from the heat and turn it over to spread it over the walls of the mould, set aside. Add the rum to the raisins to hydrate them (if you want to add raisins and rum). In a bowl, add the eggs and sugar and beat with a hand mixer, then add the melted butter or oil, vanilla and baking powder and, depending on taste, you can add cinnamon. Once this is done, add it to the bread mixture and knead by hand until the bread is well crumbled, then add the raisins with the rum and mix well. Pour everything into the mould and place it in the oven preheated to 180ºc in a bain-marie and leave it there cooking for 1 hour or maybe a little longer or until the stick test comes out dry. When it is ready, remove it from the oven and take it out of the mold while it is still hot to prevent the caramel from drying out and the cake from sticking to the mold. Let it cool and enjoy a sensational delight. Bon appetit. #temperosesaflores #pudindebread #desserts #cake #bread