Pineapple Bread Pudding with Whisky Sauce
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 10 Person(s)
Recipe
- 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
- Place the diced bread into a bowl and set aside.
- 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.
- Whisk in the cream of tartar and the eggs.
- Mix in the diced bread and the pineapple, cover and allow the bread to absorb the liquid mixture for about 30 minutes.
- 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.
- Remove from oven and allow to cool.
To make Whisky Sauce: - Melt the butter in a saucepan over medium heat. Stir in the icing sugar.
- Remove from the flame and mix in the yolk.
- Return to the flame and stir in the vanilla and whisky. Pour the sauce over the surface of pudding and allow to set.