Diplomatic Pudding

"From verybestbaking.com: 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."
 
Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Pinay0618
Contributor
@Pinay0618
Contributor
"<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> <p>I've been a member of this site for a while now. &nbsp;I rarely rate or comment on a recipe unless I truly love it or have some <em>constructive</em>&nbsp;critique to offer. &nbsp;I've become quite disillusioned with how many people feel the need to post snarky or non-helpful reviews. &nbsp;I always read reviews and if I see something with a very low rating, it seems there is always a spiteful, off-topic review that's contributed. &nbsp;If you don't follow the directions and sub ingredients like mad, how in the world can you give a one-star review to the recipe?? &nbsp;</p> <p>&nbsp;</p> <p>Anyway, those are my thoughts, and here's another: &nbsp;We should be helpful to each other! &nbsp;That's what made this a wonderful community! &nbsp;:)</p> <p>&nbsp;</p> <p>As to that: &nbsp;d-e-f-i-n-i-t-e-l-y. &nbsp;Not defiantly, but definitely. &nbsp;Quite a difference there as far as definitions go. &nbsp;:)</p> <p>In addition: &nbsp;If the recipe calls for cilantro, but you don't have cilantro and decide to use oregano: &nbsp;You have <span>NOT</span>&nbsp;substituted cilantro for oregano. &nbsp;You have substituted oregano for cilantro.</p> <p><strong style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>Marinade&nbsp;</strong><span style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>is a liquid mixture (usually vinegar, oil, and herbs) in which meat is soaked before cooking.&nbsp;</span><strong style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>Marinate&nbsp;</strong><span style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>is the corresponding&nbsp;</span><a style=color: #113e9c; font-family: Georgia, serif; font-size: 15px; line-height: 24px; href=http://grammarist.com/grammar/verbs/>verb</a><span style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>&nbsp;(i.e.,&nbsp;</span><em style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>to soak in marinade</em><span style=color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 24px;>).</span></p>"
 

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Pinay0618
    From verybestbaking.com: 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.
     
Advertisement

Find More Recipes