Monday, March 31, 2008

Pineapple Upside-Down Bread Pudding is a slice saver

There was only one left.
After arranging the nine pineapple slices in the baking pan for the upside down cake, I found one lonely slice left in the bottom of the can.

Choices here:
Eat it.
Save it for later.
Toss it.

None of the above. The one and only possibility was to add it to some stale bread and make a festive bread pudding. Fragrant and fruity and looking pretty as a new spring flower.

Rather than cut up the pineapple, we decided to place it on the butterscotch topping that we’d spooned onto the bottom of a small ceramic baking dish. Added a red cherry to the center, and we were off and creating.

We added some pineapple juice for an aromatic touch. Next time we might put in pineapple vodka (from the stash we made up several months ago) or some pineapple rum.

Note: the liquid to bread ratio in this BP was kind of high, producing a final result of a nice, custardy texture. For a thicker version, you could just up the bread ante.

This pineapple bread pudding was even better the next day with our breakfast coffee. Okay, so this BP in the morning thing is becoming a delicious habit.


Cooking spray
1 tablespoon (heaping) butterscotch flavored topping
1 canned pineapple slice
1 maraschino cherry
2 cups challah, or other egg bread, cubes
2 large eggs
1/4 cup sugar
1 tablespoon butter, melted
2/3 cup half & half or cream
3 tablespoons pineapple juice (drained from the can)

Spray bottom and sides of 2-1/2-cup baking dish. Drizzle pan bottom with butterscotch topping. Drain pineapple well between paper towels. Place over topping in center of pan, then add cherry to center of slice. Top with bread cubes. In bowl, whisk eggs together with sugar. Stir in melted butter, cream, and pineapple juice. Pour liquid over bread. Let stand about 20 minutes. Bake in preheated 350-degree F. oven 45-50 minutes or until set. Cool slightly, then invert onto plate. Makes 2 to 4 servings.
(Note: Use a higher ratio of bread for a more dense bread pudding.)
© 2008, Recipe by Portia Little.

1 comment:

Jennifer A. Wickes said...

This sounds absolutely delicious! Portia, you definitely have a passion for bread puddings!