It is a fairly simple dessert, that is perfect to be made of the stale pastries - brioche, sweet yeast bread, cakes. They can easily be given a second life, turning them into a tender, sweet and fragrant pudding. Of course, there is a great amount of variations of prepairing this bread pudding: somebody uses cinnamon and nutmeg, somebody adds raisins, etc., etc. In this version, which is taught in culinary schools, we will get a delightfully moist crumb, the bottom soaked in caramel with a tremendous fresh hint of lime, so well balancing the sweet taste of the dessert.