Cut the bread into 2x2 cm cubes.

Toast the bread cubes in a dry pan until golden brown.

Prepare caramel syrup by adding 4 tbsp sugar and 4 tbsp water to a pan on low heat without stirring.

Once bubbles appear and sugar melts, add 1 tbsp butter and let it melt.

Add 5 tbsp milk and stir until the syrup thickens and turns a deep caramel color.

Mix the toasted bread cubes with the caramel syrup until evenly coated.

Transfer the coated bread cubes onto parchment paper to cool, ensuring they don't stick together.