Cuban Bread Pudding
1 cup sugar
1 pound loaf fresh fluffy french bread, crust removed
2 cups half and half
4 large eggs
1 cup sugar
4 tablespoons butter, melted
1/4 cup dry sherry
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla extact
1 teaspoon almond extract
1 cup raisins, soaked in hot water
1 tablespoon flour
Preheat oven to 350 degrees
Pour half and half in large bowl, tear bread into very small pieces adding to half and half. While bread absorbs the liquid, heat a 1 1/2 to 2 quart heavy pan on the stove. Add 1 cup sugar for caramel , reduce heat to low, sugar will melt down to a bronze liquid, stir occasionally. Do not leave unattended or it will burn quickly.
While sugar caramelizes, combine eggs, butter, sherry, sugar, spices and extracts. Pour into bread mixture. Drain raisins, dust with flour (this keeps them from sinking to the bottom). Stir into bread mixture.
When caramel is bronze, gently swirl around pot. Pour in bread mixture.
Put pot into large roasting pan, pour hot water halfway up the sides of pot. Bake for 1 hour, reduce heat to 300 degrees, continue baking baking for another hour.
Test center with wooden skewer until dry. Remove from oven and water. Let cool about 1 hour, then invert onto plate.
Serves 8 to 10 depending on slices. Delicious!