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Cuban Diplomatic Pudding recipe - Receta de Pudin Diplomatico

courtesy Cocina Cubana Club founded by Pascual Perez and Sonia R. Martinez


Cuban diplomatic pudding pudin diplomatico

A great use for leftover Cuban bread is torrejas, Cuban-style French toast. If you don't make your own Cuban bread, or can't find it locally, you can buy it online at the Cuban Food Market. But you can also use a loaf of French bread.

  • Prep Time: 10 minutes

  • Cook Time: 1 hour

  • Total Time: 1 hour 10 minutes



1 lb bread, white or wheat
1 cup raisins
2 tsp dry white wine
4 eggs
1/2 cup slivered almonds
1 cup sugar
2 tsp vanilla
1 pinch salt, optional
1 12 oz can fruit cocktail (or make your own mixed fruit cocktail)
1 tsp ground cinnamon
2 1/2 cups milk
2 tsp brandy or Kahlua
1 cup melted butter

Caramel to cover mold*



In a food processor, finely chop the bread and place in a large bowl. Mix with the other ingredients including the fruit cocktail with its syrup. Stir well to be sure to dissolve the sugar. Place the mixture in a caramel covered mold (*).

Cook in oven at 375 degrees F for 1 hour or until a toothpick inserted in the center comes out dry. Let cool before serving. Cut in small pieces.

(*) To line the mold with caramel:
1/2 cup sugar
a few drops (scant) water

Place mold on burner and dissolve sugar until it turns a nice light brown color. Rotate the mold to coat all sides and bottom with the caramel.

This recipe serves 6.

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