Pineapple Bread Pudding with Whisky Sauce


Pineapple Bread Pudding with Whisky Sauce
Preparation time
Cooking time


For 10 Person(s)


  • 1 loaf hard dough bread, diced
  • 4 cup(s) whole milk
  • 1 cup(s) Grace Coconut Milk
  • 1 whole cinnamon leaf
  • 1 1/2 cup(s) granulated sugar
  • 1 1/2 teaspoon(s) cinnamon powder
  • 1 teaspoon(s) nutmeg, grated
  • 1 teaspoon(s) vanilla
  • 1/4 teaspoon(s) cream of tartar
  • 3 large eggs
  • 1 1/2 cup(s) Grace Pineapple slices, diced
  • To Make Whisky Sauce:
  • 1/2 cup(s) Anchor Butter
  • 3/4 cup(s) icing sugar
  • 1 whole egg yolk
  • 1 teaspoon(s) vanilla
  • 1/4 cup(s) Whisky

Pineapple Bread Pudding with Whisky Sauce Directions

  1. Place the diced bread into a bowl and set aside.
  2. Combine the whole milk and the coconut milk and put to heat in a medium size sauce pot.  Add the cinnamon leaf, sugar, cinnamon powder, nutmeg and vanilla and mix well.  Remove from the heat and allow to cool.
  3. Whisk in the cream of tartar and the eggs.
  4. Mix in the diced bread and the pineapple, cover and allow the bread to absorb the liquid mixture for about 30 minutes.
  5. Place in a preheated oven 180°C (350°F) for 50 minutes or until the pudding puffs and the centre feels firm when touched with the fingers.
  6. Remove from oven and allow to cool.

    To make Whisky Sauce:
  7. Melt the butter in a saucepan over medium heat.  Stir in the icing sugar.
  8. Remove from the flame and mix in the yolk.
  9. Return to the flame and stir in the vanilla and whisky.  Pour the sauce over the surface of pudding and allow to set.

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