Caramel crisp pudding

1. In a small saucepan, dissolve the sugar in 4 tbs of the water.
2. Boil rapidly until mixture turns a caramel brown.
3. Cool slightly.
4. Gradually add remaining water; boil again until caramel syrup forms.
5. Place the bread cubes in a small, buttered baking dish or casserole.
6. Pour syrup evenly over the bread.
7. Beat eggs until light; stir in the milk until blended.
8. Pour over bread; let stand 15 mins.
9. Bakei at 150 c until custard is set and top is crusty, 45-50 mins.
10. serve warm or well chilled.