Pineapple Meringue Bread Pudding

Pineapple Meringue Bread Pudding Recipe | Flavors from France and Indonesia

Region / culture: France, Indonesia | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Pineapple Meringue Bread Pudding is a delicious and unique dessert that combines the tropical flavors of pineapple with a light and fluffy meringue topping. This recipe is perfect for those who love a sweet treat with a twist.

History

The origins of bread pudding can be traced back to the 11th century, where it was first mentioned in a recipe from England. Originally a way to use up stale bread, bread pudding has evolved over the years to become a popular dessert enjoyed around the world. The addition of pineapple and meringue in this recipe adds a modern twist to this classic dish.

Ingredients

3 cups french bread, cubed into 0.5-inch sections
1 (15 oz (425 g)) can crushed pineapple (drain the syrup and save)
3 eggs, separated
0.33 cup packed brown sugar
0.5 tsp grated lemon rind
0.5 tsp ground cinnamon
0.5 tsp salt
1 cup coconut milk
0.25 tsp cream of tartar
0.25 cup sugar

How to prepare

Preheat the oven to 350°F.
Grease either a square baking dish (8x8x2) or an oblong dish (10x6x1.5). Place bread cubes in the greased dish and spread the pineapple on top.
Lightly beat the egg yolks in a small bowl, then stir in the brown sugar, lemon peel, cinnamon, salt, and the reserved syrup.
Slowly stir in the coconut milk.
Pour the mixture over the bread cubes and pineapples.
Bake uncovered for about 30–40 minutes, or until a knife inserted in the middle comes out clean.
Remove from the oven.
In a medium-sized bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Beat in 0.25 cup of sugar, 1 tbsp at a time, and continue beating until stiff and glossy. Spread over the pudding.
Bake until golden brown, approximately 8–10 minutes. Let it stand for 5–10 minutes before serving.

Variations

Add chopped nuts or dried fruit to the bread pudding for added texture and flavor.
Substitute the coconut milk with regular milk for a more traditional bread pudding.

Cooking Tips & Tricks

Make sure to use stale bread for the best texture in your bread pudding.

- Be sure to beat the egg whites until stiff peaks form for a light and fluffy meringue topping.

- Allow the pudding to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve this Pineapple Meringue Bread Pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and fluffy meringue topping.

- Baking the pudding until a knife inserted in the middle comes out clean ensures that it is fully cooked.

Ingredient Substitutions

Use any type of bread you have on hand for this recipe.

- Swap out the pineapple for another fruit such as peaches or berries.

Make Ahead Tips

This Pineapple Meringue Bread Pudding can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve this bread pudding in individual ramekins for a more elegant presentation. Garnish with a sprinkle of cinnamon or a slice of fresh pineapple for a decorative touch.

Pairing Recommendations

Pair this Pineapple Meringue Bread Pudding with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftovers of this bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 25g

Fats

- Total Fat: 8g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 10%

- Calcium: 8%

- Iron: 6%

Alergens

Contains: Eggs, Wheat, Coconut

Summary

This Pineapple Meringue Bread Pudding is a sweet and satisfying dessert that is relatively low in calories and high in carbohydrates. It also provides a good source of vitamin C and calcium.

Summary

Pineapple Meringue Bread Pudding is a delicious and unique dessert that is sure to impress your family and friends. With its tropical flavors and light meringue topping, this recipe is a perfect way to end any meal on a sweet note.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Pineapple Meringue Bread Pudding. It was a warm summer day and I was visiting my dear friend, Mrs. Jenkins, in her cozy kitchen. Mrs. Jenkins was known for her delicious desserts, and that day she was preparing a special treat for us to enjoy.

As I watched her work her magic in the kitchen, I couldn't help but be in awe of her skills. She moved with such grace and precision, measuring out ingredients and mixing them together with ease. I asked her what she was making, and she simply smiled and said, "Oh, just a little something I picked up during my travels."

Curious, I asked her to share the recipe with me. Mrs. Jenkins agreed, but only on one condition - that I promise to keep it a secret and only share it with those who truly appreciate good food. I eagerly agreed, and she began to write out the recipe for Pineapple Meringue Bread Pudding.

The ingredients were simple enough - bread, pineapple chunks, sugar, eggs, milk, and a touch of vanilla extract. But it was the method of preparation that truly set this dessert apart. Mrs. Jenkins explained that the key to a successful bread pudding was to let the bread soak in the custard mixture for at least an hour before baking, allowing it to absorb all the flavors and become soft and moist.

As she worked, Mrs. Jenkins shared stories of her travels and the different recipes she had collected along the way. She told me about the time she learned how to make authentic Italian pasta from a kind old woman in Tuscany, and the secret to perfecting a French souffle from a renowned chef in Paris. It was clear that Mrs. Jenkins had a true passion for cooking and a deep appreciation for the culinary arts.

After carefully assembling the bread pudding, Mrs. Jenkins topped it with a fluffy meringue made from whipped egg whites and sugar. She popped it in the oven to bake, and soon the kitchen was filled with the delicious aroma of sweet pineapple and vanilla.

When the bread pudding was finally ready, Mrs. Jenkins served us each a generous portion, topped with a dollop of whipped cream. As I took my first bite, I was transported to a world of pure bliss. The pudding was perfectly sweet and moist, with a hint of tanginess from the pineapple and a light, airy meringue topping. It was a dessert fit for royalty, and I couldn't believe that I had the privilege of learning how to make it from such a talented chef.

As I savored every bite, Mrs. Jenkins smiled and said, "Remember, dear, good food is meant to be shared with those you love. And this recipe is my gift to you - a little piece of my travels and a taste of the world." I thanked her profusely and promised to cherish the recipe and pass it down to future generations.

Years have passed since that fateful day in Mrs. Jenkins' kitchen, but the memory of her Pineapple Meringue Bread Pudding still lingers in my mind. I have made the dessert countless times for my family and friends, and each time it is met with rave reviews and requests for the recipe.

I like to think that Mrs. Jenkins would be proud of the way I have honored her gift, sharing it with those who appreciate good food and the joy it brings. Her recipe for Pineapple Meringue Bread Pudding will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful to my dear friend and mentor, Mrs. Jenkins.