Servings: 1 person
Ingredients
- 2 slices sandwich bread
- 2½ tbsp sugar (use 3 tbsp if you don't have condensed milk)
- 1 tbsp water
- ¼ tsp salt (optional)
- 1 tbsp butter
- ½ tbsp condensed milk (optional)
- 3 tbsp fresh milk
Instructions
- Slice the sandwich bread into 0.8-inch (2cm) squared cubes.
- Toast the bread cubes in a pan until they turn crunchy and golden-brown.
- Use a sieve to remove the bread crumbs from the toasted bread.
- For the caramel sauce, combine sugar and water in a saucepan over medium heat. Avoid stirring to prevent crystallization. Increase the heat to medium-high and let it melt and bubble.
- Monitor closely for about 5-7 minutes until it transforms into a golden-orange or amber color. Quickly add butter, milk, salt, and condensed milk.
- Cook the salted caramel sauce on medium-low heat until all ingredients completely melt and start bubbling again.
- Add the toasted bread cubes Mix well, ensuring they are covered in caramel sauce.
- Spread the coated bread cubes on parchment paper, making sure they are spaced apart.
- Once the bread cubes cool, they will turn crunchy.
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