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 (*)
Preparation:
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.
Serves 6.
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 (*)
Preparation:
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.
Serves 6.
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