Bread pudding

1. Grease a baking pan 3 inches tall and approximately 8 x 10. Cover with previously made caramel and sprinkle the background with 2 tablespoons brown sugar and raisins.
2. To make caramel: place 3/4 cup of brown sugar + 3 tablespoons of water and juice of 1 lemon and boil until you reach a caramel consistency. Cover the base of the baking pan. When cooking do not leave unattended because it tends to rise.
3. Pre-heat oven to 350 ° F (180 ° C)
4. Add raisins to chopped bread
5. Mix eggs whites with sugar and beat until airy and foamy.
6. Mix the milk with the cinnamon, vanilla, butter, and salt. Heat milk mixture and when it comes to a boil turn off the heat. Reserve a cup for later use. Mix a little milk with eggs mixture to adjust temperature and add the two mixtures to the bowl of chopped bread and raisins.
7. Cover and refrigerate for 1 hour.
8. Remove from refrigerator and add the reserved cup of milk and add more if needed to get the mixture to look like photo # 3 in the 4th illustration..
9. Bake for 45 - 50 minutes in a double boiler. Insert knife or tooth pick to test if pudding is ready. It would be like a soft custard or gelatin. Remove from oven a let stand until cooled. Turn over on serving dish or tray. Serve cold.