Instructions

1. 1
   Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
2. 2
   Cool caramel slightly, then transfer to a mold.
3. 3
   Let cool completely.
4. 4
   Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
5. 5
   Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
6. 6
   Combine the cornstarch, vanilla, and ½ cup milk.
7. 7
   Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
8. 8
   Remove from the heat, and pour into the mold over the cooled caramel.
9. 9
   Let cool to room temperature, then refrigerate for 3–4 hours.
10. 10
    Serve cold.