 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A classic Cuban fruit and nut bread pudding Ingredients:
1 c sugar |
1 can, 8 1/2 oz fruit cocktail, drained |
1 loaf day old white bread, crust removed |
1 can 12oz evaporated milk |
1 can 14oz sweetened condensed milk |
3 egg yolks, beaten |
1/2 c raisins |
1/2 c sliced almonds (optional) |
1 t sweet vermouth |
1 t flour |
1 t vanilla |
1/4 t cinnamon |
1/4 t ground nutmeg |
1/8 t salt |
fresh whipped cream, maraschino cherries |
Directions:
1. Preheat oven to 350 degrees
2. Heat sugar in small saucepan over med-low heat, stirring constantly, for 3 to 4 min. or till dissolved and light brown in color. Quickly pour onto bottom of 9 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.
3. Crumble bread into a large bowl. Add the evaporated and sweetened condensed milks. Mash with potato masher or mix in blender till smooth. Add egg yolks, raisins, almonds, vermouth, flour, vanilla, cinnamon, nutmeg and salt, stir until well blended. Pour 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.
4. Bake for 1 hour or till a wooden pick inserted in center comes out clean. Let cool on rack for 15 min. Invert onto a serving platter. Serve warm or chlled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds if desired
|
|