---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts, Fruits
       Yield: 6 servings
 ----------------CARAMEL-COATED BAKING DISH----------------
     1/2 c  Sugar
       1 tb Butter
       2 tb ;Water
       3 sl White bread; crusts removed
      14 oz Can sweet condensed milk
     3/4 c  ;Water
     1/4 ts Baking powder
       3    Egg yolks; beaten
       1 tb Vermouth
       1 tb Flour
       1 ts Vanilla extract
       6 oz Can tropical fruit
   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.