Cuban Diplomat Bread Pudding
Ingredients
- 1 cup Turbinado sugar
- 3 cups French bread
- 1 tin Sweetened condensed milk
- 1 tin Evaporated milk
- Whole milk
- 2 inch Cinnamon stick
- 16 oz Fruit cocktail
- 1/4 cup Rum – dark
- 4 ea Egg – large
- 1 1/2 tsp Vanilla extract
- 1 Vanilla pod
- 1/2 tsp Nutmeg
- 1 pn Salt
Instructions
- In a saucepan, melt the cane sugar then pour it into a baking dish approx 9" x 9" or similar. This will create the wonderful caramel crust on the bread pudding when your turn it out.
- Preheat the oven to 375ºF.
- Mix together the condensed milk and the evaporated milk then bring the total volume up to 4 cups by adding some milk. Add the cinnamon and vanilla pod and bring to a boil. Immediately remove from the heat and set aside to steep.
- Tear the bread into bite sized pieces and put on top of the caramel in the baking dish.
- Drain the fruit cocktail and add in the dark rum, set aside.
- In a small bowl, whisk together the eggs, vanilla, nutmeg and salt.
- Remove the cinnamon stick and vanilla pod from the milk mixture. Split the vanilla pod lengthwise and scrape the vanilla seeds into the milk mixture.
- When the milk is only lukewarm, whisk the milk mixture into the beaten eggs. Whisk well.
- Toss the fruit cocktail into the bread cubes.
- Pour the milk mixture over the bread and bake in the lower portion of the oven for 90 minutes.
- When the bread pudding has cooled invert it onto a serving platter so the caramelized crust is on top.
