| 1 | To make caramel coating, mix ingredients in a small saucepan and cook on medium heat. |
| 2 | Stir until mixture begins to bubble and turns a caramel brown. |
| 3 | Be very careful not to burn this. |
| 4 | pour hot caramel into a 1 ?qt. pre-warmed baking dish. |
| 5 | Holding the dish with potholders, roll the hot caramel around dish to coat sides. |
| 6 | Set aside to cool. |
| 7 | to make the pudding, preheat oven to 350°F. |
| 8 | in a large bowl, crumble the bread and mix with milk, water, baking powder, egg yolks, vermouth, flour and vanilla. |
| 9 | Mix drained fruit into the batter. |
| 10 | Pour mixture into the caramel-coated baking dish. |
| 11 | 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. |
| 12 | Remove dish from pan of water and chill. |
| 13 | To serve, invert dish onto serving platter and slice. |
| 14 | from sandy vasquez of honduras and miami, fl. |
| 15 | Recipe is from her cuban grandmother. |
| 16 | Tried on 09/01/90 when sandy taught a cuban cooking class at the cookbook cottage/1279 bardstown rd./louisville, ky 40204 |
