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Pineapple bread pudding




Source of Recipe


Pitt Chef
Pineapple bread pudding


http://www.ptitchef.com/upload_data/recipe/36086_1L

10 slices of whole meal bread - cut into medium square pieces with the crust on
1 can (450g) cubed canned pineapples - separate the juice and fruit
1/2 cup milk
30g butter - melted
3 eggs - lightly beaten
1 tsp vanilla essence
1 packet (200ml) whipped cream
Preparation:

Grease the muffin tray.

Add equal amount of bread into each of the individual cups.

Combine milk, butter, eggs, pineapple juice and vanilla essence.

Stir all in and pour into the cups to 3/4 full.

Add equal amount of pineapples cubes inside each cups and push gently inside.

Bake at preheated oven (10mins) at 200c for about 40 mins or until the top becomes brown in color.

Remove from oven and immediately pour equal amount of whipped cream into each individual cups of baked pudding.

Let it cool down and if you prefer to serve it chilled, place in the fridge.

Once done, run knife all over the cups to loosen and serve.