INGREDIENTS

INSTRUCTIONS

To make 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.  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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 443
Calories From Fat: 109
Total Fat: 12.2g
Cholesterol: 117.6mg
Sodium: 110.4mg
Potassium: 258.2mg
Carbohydrates: 77.5g
Fiber: <1g
Sugar: 69.3g
Protein: 6.8g