Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------CARAMEL-COATED BAKING DISH----------------------
1/2 c Sugar
1 tb Butter
2 tb ;Water

--------------------------PUDDING-------------------------------
3 sl White bread, crusts removed
1 cn Sweet condensed milk (14 oz)
3/4 c ;Water
1/4 ts Baking powder
3 Egg yolks, beaten
1 tb Vermouth
1 tb Flour
1 ts Vanilla extract
1 cn Tropical fruit (6 oz.)

To make the caramel coating, mix ingredients in a small saucepan and
cook on medium heat. Stir until mixture begins to bubble and turns a
caramel brown. Be very careful not to burn this.

Pour hot caramel into a 1 1/2 qt. pre-warmed baking dish. Holding
the dish with potholders, roll the hot caramel around dish to coat
sides. Set aside to cool.

To make the pudding, preheat oven to 350 F.

In a large bowl, crumble the bread and mix with milk, water, baking
powder, egg yolks, vermouth, flour and vanilla. Mix drained fruit
into the batter. Pour mixture into the caramel-coated baking dish.

Set baking dish in a pan of water and bake for 50 minutes, or until a
toothpick comes out clean when inserted in the middle. Remove dish
from pan of water and chill. To serve, invert dish onto serving
platter and slice.

Recipe from Sandy Vasquez of Honduras and Miami, FL. Recipe is from
her Cuban grandmother. Tried on 09/01/90 when Sandy taught a Cuban
cooking class at The Cookbook Cottage/1279 Bardstown Rd./Louisville,
KY 40204. Posted by Cathy Harned.
Submitted By ROBERT MILES On 08-13-95

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