Pudding with dried fruits and guava paste pieces

Prepare the batter

1. Place the bread in a deep bowl and crumble it. Set aside.
2. In a saucepan, heat the milk with the cup of sugar and the cinnamon stick.
3. When it comes to a boil, turn off the heat and pour the milk over the crumbled bread.
4. Mix well until the bread is completely soaked and soft.
5. Beat the eggs and add them to the bread and milk mixture.
6. Add the nutmeg, vanilla, and, if desired, a little more sugar.
7. Add the crushed almonds or walnuts, raisins, or any other dried fruit (blueberries, dried peaches) and the small pieces of guava paste, all finely chopped. This gives the pudding a special touch. Set aside.

Make the caramel

8. In a skillet over medium-high heat, melt the 5 tablespoons of sugar, stirring constantly with a wooden spoon so it does not burn.
9. When the sugar is completely melted and has an even amber color, remove it from the heat.
10. Immediately pour the caramel into the mold and turn it carefully, using oven mitts, to cover the bottom and sides. Be very careful, as the caramel burns: it is advisable to do this over the sink in case it spills.
11. Let the caramel cool and harden. You can place it outside for a few minutes, on the windowsill.

Cook the pudding

12. Once the caramel is hard, pour the pudding mixture into the mold and close it.
13. Water bath in a conventional pot: place the mold in a large pot with water; the water should cover only ⅓ of the mold.
14. Bring to a boil over high heat and, after a few minutes of boiling, reduce to medium heat and cook for 1 hour.
15. To check how it is going, at 45 minutes remove the mold from the water, open it, and insert a skewer or a thin knife: if it comes out wet, it still needs more time; if it comes out dry, it is ready.
16. Water bath in a pressure cooker: follow the same procedure, over high heat until the pot builds pressure; then reduce to medium heat and cook for 45 minutes.

Cool and unmold

17. Let the pudding cool uncovered.
18. Place a deep plate over the mold and, carefully, invert it so that the caramel covers the pudding as it falls.