Pineapple Bread Pudding with Vanilla Custard Sauce (MRS)

By hmp13

Ingredients

• Vanilla Custard Sauce:
• 8 cups (1-inch) pieces day-old, firm white bread
• 1/2 cup butter, melted
• 2 cups crushed pineapple, drained with 1/2 cup juice reserved
• 1 1/4 cups raisins
• 3 eggs, lightly beaten
• 3/4 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 cup milk
• 1 1/2 cups milk
• 1 cup sugar
• 3 eggs
• 1 tablespoon butter, melted
• 3 tablespoons cornstarch
• 1 teaspoon vanilla

Details

Servings 10

Preparation

Step 1

Preheat the oven to 35o. Butter a 9 by 13-inch baking dish.

Spread the bread in the bottom of the dish. Drizzle the melted butter over the bread. Drizzle the reserved pineapple juice over the bread. Sprinkle the pineapple and raisins over the bread and mix lightly. In a bowl, combine the eggs, brown sugar, cinnamon, nutmeg, allspice, and milk and stir until well blended. Pour the egg mixture over the pineapple mixture.

Bake for about 40 minutes, until the custard is set in the center of the pan.

To make the sauce, place the milk in a double boiler over medium heat until hot but not boiling. In a small bowl, thoroughly combine the sugar, eggs, butter, cornstarch, and vanilla until smooth. Add the paste to the milk, stirring constantly, and cook until thickened, about 15 minutes. Pour over the custard and serve warm.