Ingredients
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1 Cup Sugar - raw cane
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3 cups French bread
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1 tin Milk - condensed
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1 tin Milk - Evaporated
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Whole milk
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2" stick Cinnamon
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16 oz Fruit cocktail
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1/4 cup Dark Rum
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4 ea Eggs
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1 1/2 tsp Vanilla extract
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1 Vanilla pod
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1/2 tsp Nutmeg
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1 pn Salt
Directions
This Cuban diplomat bread pudding is extremely popular across Cuba as it is inexpensive, using day old bread and tinned fruit cocktail. There are many variations for Cuban diplomat bread pudding and here is our variation of this classic dessert.
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1
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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. |
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Preheat the oven to 375ºF. |
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3
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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. |
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4
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Tear the bread into bite sized pieces and put on top of the caramel in the baking dish. |
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5
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Drain the fruit cocktail and add in the dark rum, set aside. |
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6
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In a small bowl, whisk together the eggs, vanilla, nutmeg and salt. |
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7
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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. |
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8
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When the milk is only lukewarm, whisk the milk mixture into the beaten eggs. Whisk well. |
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9
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Toss the fruit cocktail into the bread cubes. |
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10
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Pour the milk mixture over the bread and bake in the lower portion of the oven for 90 minutes. |
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11
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When the bread pudding has cooled invert it onto a serving platter so the caramelized crust is on top. |
