Diplomatic Pudding

6 Servings

Deliciously Different !

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In a mixing bowl crumble the Cuban bread, pour all the milk and let stand for 45 minutes.
Make a caramel syrup with the sugar by heating 1 1/2 cups of sugar and 1 tsp. of butter over medium heat on a sauce pan. Do not over heat, remove from burner once it reaches a caramel brown color.
Pour the hot caramel into a rectangular mold making sure that the sides are well covered.
Beat the eggs with the remaining sugar and the vanilla and pour into the bread and milk mixture. Add the fruit cocktail, well drained, the raisins and almonds and mix well. Pour the mixture into the caramel covered mold .
Bake in oven for approximately 1 hour at 325. Allow to cool before removing from mold. Cover and refrigerate before serving.

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