1 loaf of bread, sliced, crusts removed and cut into small pieces
1 cup (200g) sugar
juice of 6 oranges
For the caramel
3/4 cup (150g) sugar
1/4 cup (60ml) water
To make caramel, cook the sugar in the water, over the heat until it reaches the stage of caramel.
Line the bottom and sides of an ovenproof dish with this caramel.
Remove the crusts from the bread and cut it into small pieces.
Dissolve the sugar in the orange juice and soak the bread into it for about 30 minutes. When the bread has macerated well, purée it with a fork until it forms a paste.
Fold in slightly beaten eggs, mixing well with a wooden spoon.
Pour into the ovenproof dish and bake over another tin with 2 to 3 cm of water in a moderate oven for about 50 minutes.
Remove from the oven and cool completely before turning out.
Serving suggestion: Accompany with confectioner’s custard.