Remove crust from bread. Cut into small pieces and blend in a blender to crumbs. Set aside.

Put 1/4c sugar in a 6 inch pan and place on medium heat to melt and caramelise sugar. Remove from heat and set aside.

Add 1/2 cup milk to the corn starch and mix well until lumps free. Add vanilla and set aside.

In a pan add 2 cups milk and bring to a boil. Add the corn starch mixture and stir well until thickened. Reduce heat to low and add bread crumb mixing well.

Remove from heat and pour in the pan with the caramel. Cover with foil. Place in a bigger pan with boiling water and steam for 20min on medium heat

Remove from heat. And let it come to room temperature. Then put in fridge for 21/2 hrs. Loosen edges with a knife the turn your custard on a plate. Slice and serve chilled.