1. Preheat the oven to 180°C. Crumble the bread into coarse crumbs (use your food processor). Melt the butter in a pan until frothy. Stir in the brown sugar, cinnamon and salt, and stir until melted. Stir in the breadcrumbs, then spread evenly on a baking tray. Bake for about 15–20 minutes or until the breadcrumbs are well browned and crispy. Keep an eye on them and stir as needed. Allow to cool.
2. Heat the milk to just below boiling point in a saucepan – as soon as it starts to make steam, it’s ready.
3. Beat the castor sugar and egg yolks until light and fluffy; gradually beat in the hot milk, then pour it back into the pan. Stir over low heat until the custard thickens slightly and coats the back of a spoon. Pour into a mixing bowl immediately and let it stand until cooled (to hasten the process, immerse the custard bowl in a bowl of ice water.