In a saucepan, combine the milk, heavy cream, strips of orange and lemon peel (avoid the white part to prevent bitterness), cinnamon stick, star anise, sweet pepper (optional), and a splash of anise liqueur. Bring to a boil, cover, and let everything steep for about 30 minutes.

Cut the bread into pieces. Once the milk mixture is infused, pour it over the bread and let it soak thoroughly. Use a potato masher to press it down well, then set aside.

In a bowl, whisk together the eggs, egg yolks, and sugar. Add the soaked bread mixture and mix well. Set aside.

Pour liquid caramel into the bowl or mold you’ll use (I used store-bought caramel, but you can make your own if you prefer). Coat the bottom and sides with caramel, then pour in the reserved mixture.

Cover the bowl with aluminum foil and place it in a baking dish filled with water. Bake in a preheated oven at 350°F (180°C) for about 1 hour. After baking, insert a toothpick—if it comes out clean, it's done. Decorate with fresh berries of your choice and enjoy!