PROCEDURE

1. Heat the oven to 350F. In a medium bowl, whisk together Angel Evaporada, Angel Condensada, eggs, vanilla, lemon zest and salt until the mixture is smooth. Set aside.

2. Spread your bread chunks out evenly and in a mostly single layer in your baking dish or dishes. Drizzle with melted butter. Toast in the oven until golden in color. Set aside to cool.

3. Pour custard mixture over bread but don't cover bread completely. Pour only enough in to come up about 3/4 of the way so that the top of the bread is exposed. Allow to sit 15 minutes, adding more of the custard mixture as the bread soaks it up, again, no higher than 3/4 of the way up.

4. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from the water bath and let sit for 5 to 10 minutes before serving. Serve warm and pour prepared vanilla sauce.

5. EASY VANILL SAUCE (MAKE AHEAD)

6. Place the milk, cream in a small saucepan. Heat the mixture on medium low heat, until small bubbles begin to appear around the edges and wisps of steam are rising from the surface.

7. In a medium mixing bowl, whisk the yolks and sugar together.

8. In a slow, steady stream, pour the hot liquid over the yolk mixture, while whisking. When all the liquid has been added, transfer the custard back to the pot and place over low heat, add vanilla while whisking constantly.

9. Gently cook until the custard has thickened slightly (it should coat the back of a spoon), about 5 minutes. (Sauce will become thicker as it cools).

10. Remove from the heat and pour the sauce through a fine mesh strainer, into a bowl. Place the bowl into a larger bowl filled with ice water, to chill. Keep the sauce refrigerated until ready to serve.