Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Cinnamon Toast Bread Pudding




Source of Recipe


email


Recipe Introduction


Cinnamon Toast Bread
Pudding with
Pineapple and Caramel
Makes 6 - 8 Servings;
Total Time: 1 1/2 Hours + Chilling Overnight


List of Ingredients




For the Toast -
Spread with Butter:
10 slices Texas toast-style bread

Combine; Sprinkle on Bread and Broil:
1/2 cup sugar
1 t. ground cinnamon

For the Caramel and
Pineapple -
Boil:
1 cup brown sugar
6 T. heavy cream

Add and Simmer:
6 rings fresh pineapple (1/2" thick), cut into half-moons

For the Custard -
Whisk:
1 cup whole milk
3/4 cup heavy cream
4 eggs
1/3 cup sugar
1 t. vanilla extract
Pinch salt

For the Maple Whipped
Cream -
Whip to Soft Peaks:
1 cup heavy cream
1/4 cup pure maple syrup

Serve Pudding with:
Maple Whipped Cream
Toasted chopped pecans


Recipe



Preheat broiler to high with rack two notches down from the broiler
element.
Spread both sides of bread with soft butter for the toast.
Combine cinnamon and sugar. Sprinkle both sides of bread with cinnamon
sugar
and arrange on a baking sheet. Watching carefully, broil until brown on
one
side. Flip and broil the second side until browned. Cool toast on a
rack.

Boil brown sugar and cream for the caramel in a skillet over med.-high
heat
.
Add pineapple and simmer 2 - 3 minutes, spooning caramel over the
fruit.
Arrange pineapple in an ungreased 11 x 7" baking dish and drizzle with
half
the caramel.
Whisk together all ingredients for the custard in a large pitcher.
To assemble the pudding, tear toast in half, then arrange some of the
halves
in a single layer over the pineapple, fitting as tightly as possible.
Drizzle with the rest of the caramel and half the custard. Top with the
rest
of the toast.
Drizzle, remaining custard over the bread, then lightly press bread
down to
saturate. Cover pudding with plastic wrap and chill overnight.
In the morning bake pudding at 325° until puffed and a knife inserted
in the
center comes out clean, about an hour. Cool 5 min., loosen edges with a
knife, then invert onto a platter.
Whip cream and syrup together.
Serve warm pudding with Maple Whipped Cream and toasted pecans.