Caramel bread pudding

This traditional pudding is like a coarsely textured crème caramel. It originated in Murcia, just north of Almería, where it used to be made with stale bread. In this recipe from Diego’s aunt, Mari Carmen, the dessert has been upgraded with magdalenas, oval sponge cakes. You will need an 8-inch (20-cm) round cake pan or ovensafe dish and a larger dish to make a bain-marie (see note).