Diplomatic Pudding

Name: Diplomatic Pudding
Ingredients: 1 cup granulated sugar; 1 (8 1/2 ounce) can fruit cocktail, drained; 1 lb loaf day-old white bread, crust removed; 1 (12 ounce) can evaporated milk; 1 (14 ounce) can sweetened condensed milk; 3 large egg yolks, beaten; 1/2 cup raisins; 1/2 cup sliced almonds (optional); 1 tablespoon sweet vermouth; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; fresh whipped cream, maraschino cherries and (optional) or additional sliced almonds (optional)

15 ingredients

4 steps

Ingredients

1 cup granulated sugar
1 (8 1/2 ounce) can fruit cocktail, drained
1 lb loaf day-old white bread, crust removed
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 large egg yolks, beaten
1/2 cup raisins
1/2 cup sliced almonds (optional)
1 tablespoon sweet vermouth
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
fresh whipped cream, maraschino cherries and (optional) or additional sliced almonds (optional)

Directions

1

PREHEAT oven to 350°F.
2

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.
3

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.
4

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.