Bread pudding with raisins and cinnamon and caramel sauce

Method

1. For the caramel sauce: 1. Heat the sugar in a pan until it starts to darken. 2. Add the butter, walnuts, and heavy cream, stirring until smooth. 3. Pour it into the mold and spread it evenly around the mold until it sticks.
2. For the pudding: 1. (Optional step) Soak the raisins in rum and set aside. 2. Soak the bread in warm milk (700ml /24 fl.oz) and let it rest for 15 minutes. 3. Drain the bread (keeping the milk) and crumble it using a fork. 4. Mix the beaten eggs with the sugar, cinnamon, reserved milk, bread, and raisins. 5. Grease the mold with a little melted butter, pour in the prepared mixture without exceeding the max line, and insert the ceramic plate into the mold. 6. Bake in a preheated oven at 200°C (392°F) for 50 minutes. 7. Remove from the oven, let it cool without the plate, and refrigerate for at least 2-3 hours before unmolding. 8. When serving, turn it over onto the plate, shaking the pudding until it falls out. Serve with caramel sauce.