Cut 3 slices of bread into square pieces. Using scissors makes it easier.

Place the bread pieces in a frying pan and toast them over low heat.

Remove the toasted bread and let it cool on a flat surface to maintain crispiness.

In the same frying pan, add 100 ml of water and 70 g of sugar. Bring it to a boil.

Once the edges start turning brown, reduce the heat to low and add 10 g of butter.

Add 50 g of condensed milk and stir well.

Add the toasted bread pieces to the caramel mixture and coat evenly.

Sprinkle a handful of nuts over the coated bread pieces.

Spread the coated bread pieces on parchment paper and let them cool.