Panada with caramel

Preparation:

Beat eggs with sugar, add vanilla, milk and cream, rum and salt and stir well.

Cut baguette into pieces about 2 cm width. Add baguette in cream and leave for min 45 minutes in room temperature.

Pour sugar in a casserole, add vinegar and 0,5 glass of hot water. DO NOT STIRRING IT, put in a gentle heat for 10 minutes. When caramel is brown, add 0,5 glass of water again, stir quickly and pour in baking dish where you will bake a panada. Scroll well form with caramel so that caramel cover bottom and sides evenly. Cool it until caramel set.

Spread form with caramel with 3 tablespoons of butter, put bread, soaked in cream. Do not press!

Cut circle from parchment and put it on the panada, press a little. Put form with panada into a casserole with boiling water and bake in oven at175 degrees C for about an hour and 25 minutes until it golden yellow.

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