Caramelize 2/5 cup (100 grams) of sugar and pour in the caramel to the bottom of a glass oven dish. Arrange cozonac slices with a thickness of about 1/2″ (1 cm) on top - up to the middle of the height of the tray.
Beat the eggs with the sugar and milk with a mixer and pour the blend over the cozonac. Leave it for 15 minutes to allow the cozonac to absorb the liquid.
Put it to bake in another tray in a water bath in a preheated to about 320°F (160 °C) oven. Cool the finished cozonac well and invert it into a suitable tray.