In this Diplomatic Pudding recipe you transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit and nut-studded bread pudding extra rich and delicious, whether it’s served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.
15 mins. to Prepare
60 mins. Cooking Time
15 mins. Standing Time cooling
90 mins. Total
Servings: 12 servings
PREHEAT oven to 350° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.
Amount Per Serving
Servings: 12 servings
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 3.5g||18%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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Tried it with fruit salad. Wow!
We love bread pudding and I love this version of the traditional pudding.
I tried rum instead of the vermouth, probably could have used rum flavoring but would have used a tsp. only in this recipe. Good recipe, will make it again.
OH MY STARS IN HEAVEN!!! This is an awesome pudding, and not nearly as heavy as regular bread pudding we have in the winter. I made it with the fruit cocktail and my family wasn't too fond of it, I decided I would twek it a little bit, so I used very well drained crushed pineapple. When serving I garnished with whipped cream, a pineapple tidbit, a half a cherry and sprig of mint. Truly it was a hit!
Rich, creamy, and delicious! Elegant. A little challenging, but worth it! Make one today.
My family loves bread pudding & I am always looking for different receipes. This one was terriffic....Hubby took the last of it to work with him. I think it will make a great 4th of July dish to take to our community center.