1cup heavy cream or wiping cream (at room temperature)
1/2cup condensed milk
11/2tsp vanilla essence
3/4part of small bread (upper hard crust removed ( matheega ina harubai nagaafa))
Preheat the oven to 160C, cut or tear each bread slice in to four pieces and put in an oiled 9inch tray. I used two 6inch trays.
In a bowl mix milk, heavy cream, condensed milk & vanilla essence, set aside. Put the sugar and water into a deep saucepan, swirl to dissolve the sugar before putting on medium heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color this will take 3 to 5 minutes.
(I could not take a picture while the sugar turned to deep amber color but you can see from this picture how the sugar is changing color from the sides)
Be very careful at this stage as the sugar may burn quickly, as soon sugar caramelize take the pan off the heat and add the milk, heavy cream & condensed milk mixture little by little ignoring all spluttering, whisking constantly (when the milk is poured into the caramel it will start rising vigorously like an angry volcano, no matter if I haven't seen one) whisk whisk so that all the toffee pieces forming will dissolve. Add the beaten eggs whisking constantly, Pour this quickly over the bread and leave to steep for 10 minutes.
Place in the preheated oven for 20 to 30 minutes or until the sides are set. I love to eat this pudding little hot ...........................................................enjoy!!