Heat the milk and sugar in a saucepan and stir until the latter has dissolved. Remove from the heat and pour into a wide and deep container in which we will have placed the chopped hard bread. Let it hydrate for five minutes.
Meanwhile we cover the base and the sides of a rectangular mold of 21 x 10 cm (7 cm high) with the Liquid candy. We also turn on the oven and preheat it to 185 ÂșC, with heat up and down.
Beat the eggs and add them to the mixture of bread, milk and sugar along with the vanilla essence, if used. If we prefer, we can flavor the pudding with lemon or orange zest, a splash of anise or another liqueur.
Crush with an arm mixer and pour the result into the caramelized mould. Cover it with aluminum foil and place it on a baking tray. We cover the base with hot water to create a bain-marie. Bake in the oven for about an hour and 20 minutes.
Remove the mold from the oven and let it cool completely before unmolding, to ensure that it comes out intact and without breaking. If we are not going to consume it at the moment, we keep it in the fridge until its time comes.