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1
Combine 1 cup sugar and water in a 2 qt saucepan.
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2
Stir ove high heat until the sugar is dissolved.
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3
The mixture will bubble and evaporate for around 5 minute - you do not have to stir at this time.
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4
The syrup will slowly begin to change color.
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5
When it does, stir quickly untili it is all deep honey color.
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6
Now quickly remove from heat and put into a cold 2 quart baking dish.
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7
To make the pudidng mixture: Place eggs in large mixing bowl.
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8
Add sugar, nutmeg, vanilla and beat until well blended.
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9
Pour milk into a 2-3 qt saucepan, add the cinnamon sticks.
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10
Heat over medium heat until scaled.
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11
Do not boil.
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12
Strain milk after it scaled.
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13
Combine with egg mixture slowly as not to cook eggs; reserve.
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14
Break the bread into 5-6 pieces.
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15
Place a layer of bread on top of the hardened caramel.
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16
Sprinkle with 1/3 of the nuts and raisins.
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17
Add milk and pudding mixture.
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18
Repeat the procedure until all the milk and bread are used.
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19
The bread will float, so submerge it carefully with something flat and heavy for at least 10 mins before placing it in the oven.
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20
Place this on a baking sheet containing 1 inch of water and bake uncovered at 325 degrees for 70 min or until an inserted knife comes out clean.
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21
Now I like to serve this slightly cooled with hot caramel running down but the recipe called for it to be refrigerated for several hours or over night.
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22
Then use a straight knife to release the pudding from the sides of the baking dish in an up and down motion.
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23
Invert on a plate and has a lip so the caramel will not run off the plate.
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24
Slice and server.
