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RECIPE  AND LINK SUBMITTED BY Joanna Stringer Goff
I love bread pudding, mom’s recipe was baked in a cake pan but this is a good one.

Borrowed Recipe FROM: http://www.hispanickitchen.com/profiles/blogs/pudin-diplomatico-bread-pudding-with-fruit

Some of these pics are by HK, some are contributed to HK, some are just shared. All the same, a visual feast! 

Pudín Diplomático (Bread Pudding with Fruit):

Ingredients:

For caramel coating:

1 cup sugar
3 tablespoons water
dash of fresh lemon juice

For bread pudding:

1 cup raisins
1 cup orange liqueur
1 lb white bread
4 eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 cup butter, melted
1 pinch salt
2 tablespoons dry white wine
1 cup sugar
2 tablespoons brandy
2 cups milk
½ cup almonds (optional)
1 (12-oz.) can fruit cocktail in syrup, drained

Directions:

1. Soak raisins in orange liqueur until plump.

2. For the caramel, combine the sugar, water and lemon juice in your aluminum mold. Place over direct heat and melt the sugar until it begins to boil and turns into caramel. Keep moving the pan to coat the bottom and sides of the mold. Set the mold aside to cool and allow the caramel to harden.

3. In a blender, place all bread pudding ingredients except raisins, almonds and fruit cocktail, and blend for a few minutes. Add remaining ingredients and blend again at low speed, leaving some chunks of fruit and nuts.

4. Pour the mixture into the caramel-coated baking mold. In a preheated 350ºF oven, bake in a water bath (use a roasting pan large enough to accommodate the mold) until a toothpick inserted in the center comes out clean.

5. Remove from the oven and cool. Cut and serve.




 

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