Bread pudding

Pour the milk into the pot, add the cinnamon and the zest. bring to a boil over high heat, then remove the cinnamon stick and place it together with the bread in a bowl.

Pour the sugar into the mold and bring to a medium / low heat to make the caramel. rotate the container, from time to time, gently so that it does not sugar and the caramel becomes even.

remove the mold and turn on the oven, to preheat it to medium / low temperature. Then, in the other bowl, beat the eggs with the sugar, at maximum power, until you have a whitish cream.

Add the previous preparation to the bread, if you want a creamy pudding, like flan, mix it. then add, mixing the raisins and the soaking liquid well. if you don't use raisins, just add the vermouth.

Pour the mixture into the mold, fill the water bath container to half its capacity with water, and place the mold inside. Bake, put on low temperature and cook for about 50 min. or until puncturing the pudding the pallilo comes out clean.

remove, cool to room temperature, then refrigerate for at least 1 h. before unmolding it on the moistened source.