For the caramel:
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.
Bake in a previously pre-heated oven at 180° for 1 hour or until a toothpick inserted in the center comes out dry.
Let cool before serving. (Refrigerate overnight)
For the Caramel:
Place mold on burner and dissolve sugar until it turns a nice light brown color.
(We prepared the caramel in a saucepan poured it carefully on a baking form).
Rotate the mold to coat all sides and bottom with the caramel.