Instructions: In a small saucepan, dissolve the sugar in 4 Tbs of the water. Boil rapidly until mixture turns a caramel brown.

Cool slightly. Gradually add remaining water; boil again until caramel syrup forms.

Place the bread cubes in a small, buttered baking dish or casserole. Pour syrup evenly over the bread.

Beat eggs until light; stir in the milk until blended. Pour over bread; let stand 15 mins. Bake at 150 C until custard is set and top is crusty, 45-50 mins.

Serve warm or well chilled.

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