Prepare caramel coated hotel pan. Slice bread into 1-1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter.
Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.
Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10- 15 minutes.
Strain steeped milk mixture into chopped chocolate. Whisk to combine. Whisk eggs, yolks, vanilla and almond extracts together. Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.
Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)
Allow to soak for one hour or until the bread has absorbed the liquid. Mash with a fork or potato masher to break large pieces of bread crust. Pour into hotel pan and place into 350Â¨ oven for 35 minutes.
Note: The custard temperature at the time it is placed in the oven should be about 105. The temperature of the finished product should range between 175-180.
Caramel Yield Directions:
Place sugar and water in saucepan and cook until golden caramel color.
Pour into hotel pan. Allow to set.
Cafe con Leche Sauce Directions:
Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil.
Add heavy cream.
Stir and cool to serve.