1 loaf Cuban bread (or 1 lb white or wheat bread)
1 cup sugar
2 1/2 cups milk
1 cup raisins
1 cup melted butter
2 tsp vanilla
¼ tsp salt
1 tsp ground cinnamon
2 tbsp dark rum (or brandy or Kahlua)
2 tsp dry white wine
1 12 oz can fruit cocktail (use all content including syrup)
1/2 cup slivered almonds
Caramel to cover the mold
Making the caramel:
In the same mold where pudding is to be cooked, add ¾ cup sugar and sprinkle with a few drops of water. Mix well. Place mold into a medium heat and dissolve sugar until it has a brown color. Tilt the mold around to cover all sides with caramel.
Using a food processor, chop bread (very finely) and place in large bowl. Add all the other ingredients and mix well, stir until sugar is dissolved. Place mixture into the caramel coated mold.
Preheat oven at 375 degrees, and cook mixture for about 1 hour. Insert toothpick or a fork in the center to ensure it comes out dr, otherwise, keep it in oven for a longer time. Let it cool and refrigerate before serving.
Serving: about 8