DIPLOMATIC PUDDING

1 loaf stale Cuban bread
4 cups milk
1 stick cinnamon
1 small lemon peel
2 1/2 cups sugar, divided
1 tsp butter
4 fresh eggs
2 tsp vanilla
1 1/4 cups fruit cocktail, well drained
1/4 cup raisins
1/4 cup chopped almonds

1/8 tsp salt

In a mixing bowl crumble the Cuban bread, add the cinnamon stick and lemon peel. Pour all the milk over the bread and let stand for 45 minutes.

Make a caramel syrup with the sugar by heating 1 1/2 cups of the sugar and 1 tsp. of butter over medium heat on a sauce pan. Do not over heat; remove from burner once it reaches a caramel brown color.

Pour the hot caramel into a rectangular mold making sure that the sides are well covered.

Remove the cinnamon stick and lemon peel from the bread mixture.

Beat the eggs with the remaining sugar and the vanilla and pour into the bread and milk mixture.

Add the fruit cocktail, raisins, and almonds; mix well. Pour the mixture into the caramel covered mold.

Bake in 325F oven for approximately 1 hour. Allow to cool before removing from mold. Cover and refrigerate before serving.

Servings: 6