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Preheat oven to 160C.
Place the sugar and water in a small pot and heat until sugar has dissolved and a caramel has formed. This should take about 6 minutes.
Pour the caramel carefully into a 1lt round baking dish and coat the base and walls of the dish evenly. Set aside.
Process bread into fine breadcrumbs.
Mix the custard with the breadcrumbs. Pour the mixture into the baking dish.
Place the baking dish in a water bath and carefully place it in the oven.
Cook for 30 minutes.
Remove from oven and cool before serving. Invert onto a serving plate. Serve with Pauls Custard.