Preheat your oven into 150°C.

Cut your milk toast bread into small squares, set aside.

Mix and heat your all custard ingredients, stir them until all dissolved and mixed well. Set aside.

Beat 3 eggs, just until mix properly, no need to make it until foamy.

Add milk mixture into the beaten egg, stir them well, and strain them to get smoother liquid.(custard liquid)

Soak the bread inside the mould with custard liquid. Use spoon to help push it a lil bit down so all the bread could soak completely by the custard liquid.

Let it rest for about 5 to 10 minutes.

Mean while, we could make caramel sauce by heat the sugar and water, and tilt it slowly, until the colour become golden brown. After the colour becomes dark brown, turn off the stove, and add the 1/4 cup of water. Mix them well without stirring them using spoon, only tilt the pan until all mixed.

Cool the caramel for a minute and spoon it over the raw bread pudding. (about 1 tbs) make a line in the middle top of it.

Bake the bread pudding using double boiler method by pouring about 400 ml of water below the tray and bake it around 25-30 minutes (depend on your oven).

After done baking, let it rest for a bit inside the oven until the bread pudding look shrinking a bit, and take it out from the oven.

Best serve when it is chilled.

Note: you could skip the heavy cream ingredient for cutting the extra fat. Replace with 400 ml all low-fat milk in total.