Argentinian bread pudding with caramel sauce (gluten-free, dairy-free)

Step 1

Prepare your bundt cake mold by oiling it well (do not pick a very intricate mold). Preheat oven to 350F.

Step 2

To prepare caramel, combine sugar, water and lemon juice in a heavy-bottomed stainless steel pot. Heat on medium heat, until sugar has dissolved and mixture starts to boil. Continue to cook until you achieve a light golden colour. Remove from heat, and pour caramel evenly over all the mould, swirling to let it get everywhere. Leave to cool until caramel hardens.

Step 3

Cut bread into small pieces and soak it in warm milk in a large bowl.

Step 4

In a separate bowl, whisk eggs with sugar, milk and lemon zest. Add mixture to milk-soaked bread. Pour everything into your bundt cake mold.

Step 5

Arrange cake mold in the middle of a baking sheet with 2 inches of water, it in the oven. Bake for approximately 1 hour, until a toothpick inserted in the flan comes out clean.

Step 6

Let flan cool before attempting to remove it from the pan - this is very important! Once cooled, remove bread pudding from pan. Serve cold or in room temperature, and enjoy!