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Diplomatic Pudding

Diplomatic Pudding
Makes:
12 servings
Prep Time:
15
minutes
Total Time:
90
minutes
based on
15 reviews
In this Diplomatic Pudding recipe you transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit and nut-studded bread pudding extra rich and delicious, whether it’s served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.

In this recipe:



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Ingredients:

  • 1 cup granulated sugar
  • 1 can (8 1/2 oz.) fruit cocktail, drained
  • 1 loaf (1 lb.) day-old white bread, crust removed
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 3 large egg yolks, beaten
  • 1/2 cup raisins
  • 1/2 cup sliced almonds (optional)
  • 1 tablespoon sweet vermouth
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Fresh whipped cream, maraschino cherries and/or additional sliced almonds (optional)

Directions:

PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.

CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.

BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.


Reviews:

Review This Recipe
  •  Star(s)

    Outstanding!

    G Mateo Barnett from Houston, TX

    Tried it with fruit salad. Wow!

  •  Star(s)

    What a great recipe!

    RAYMOND JOST from

    We love bread pudding and I love this version of the traditional pudding.

  •  Star(s)

    Good recipe, I used rum instead.

    Mary Miles from Bedford, VA

    I tried rum instead of the vermouth, probably could have used rum flavoring but would have used a tsp. only in this recipe. Good recipe, will make it again.

  •  Star(s)

    Diplomatic Pudding

    Gail Dimmitt from MOUNT PLEASANT, TX

    OH MY STARS IN HEAVEN!!! This is an awesome pudding, and not nearly as heavy as regular bread pudding we have in the winter. I made it with the fruit cocktail and my family wasn't too fond of it, I decided I would twek it a little bit, so I used very well drained crushed pineapple. When serving I garnished with whipped cream, a pineapple tidbit, a half a cherry and sprig of mint. Truly it was a hit!

  •  Star(s)

    diplomatic pudding

    elaine hilton from LITTLE FALLS, NJ

    Rich, creamy, and delicious! Elegant. A little challenging, but worth it! Make one today.

  •  Star(s)

    OUT OF THIS WORLD!

    CINDY IZAGUIRRE from LANCASTER, CA

    LOVE IT!

  •  Star(s)

    Wonderful Dessert!

    Jan Wilkins from BLYTHEVILLE, AR

    My family loves bread pudding & I am always looking for different receipes. This one was terriffic....Hubby took the last of it to work with him. I think it will make a great 4th of July dish to take to our community center.

  •  Star(s)

    Diplomatic Pudding

    Sharon Tully from TAMPA, FL

    Great tasting, worth the effort, family sure did love it.

  •  Star(s)

    Bread Pudding

    Elizabeth Eckley from SEBRING, OH

    This was a very good recipe. Mine didn't look exactly like the photo, but I will keep trying I did think it was easier to make then I thought it would be. If you like bread pudding you will love this recipe~

  •  Star(s)

    Delicious!

    grismilda small from saint Cloud, FL

    A great dessert. My husband and I, love it. What I like the most is how easy it is to make it. I will use this recipe often.

  •  Star(s)

    Diplomatic Pudding

    Joey Pierce from San Antonio, TX

    YUM! I really enjoyed making this recipe especially the last part when I got to eat it!!! It was delicious......the picture just doesn't do it justice. I am making it for a family reunion this weekend again and I'm sure I will have to make several of them as well as have copies of the recipe handy for the family members that will want it.

  •  Star(s)

    Diplomatic Pudding

    Rebecca Barclay from TUCSON, AZ

    This was pretty easy to put together and absolutely delicious to eat. My man loved it. Any suggestions for flavor that isn't vermoth? My 13 wan't to try it!

  •  Star(s)

    Diplomatic Pudding

    Ruth Minsk-Whitehead from OCALA, FL

    This is beyond EXCELLENT! It is heaven. What a fantastic dessert.

  •  Star(s)

    Diplomatic Pudding

    Debbra Harrell from HOLLYWOOD, FL

    I made the diplomatic pudding over the hollday week end and all my friends enjoy it. I will always it when friends come over.

  •  Star(s)

    diplomatic pudding

    colleen cary from BROOKLYN PARK, MN

    This was very good and not as hard to make as I thought! Very unique and different!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 410
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 95mg (4% of DV)
  • Carbohydrates: 76g (25% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 43g
  • Protein: 10g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Diplomatic Pudding

Ingredients

  • 1 cup granulated sugar
  • 1 can (8 1/2 oz.) fruit cocktail, drained
  • 1 loaf (1 lb.) day-old white bread, crust removed
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 3 large egg yolks, beaten
  • 1/2 cup raisins
  • 1/2 cup sliced almonds (optional)
  • 1 tablespoon sweet vermouth
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Fresh whipped cream, maraschino cherries and/or additional sliced almonds (optional)

 

Directions

PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.

CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.

BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

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