Pineapple meringue bread pudding PDF Print E-mail

Pineapple Meringue Bread Pudding (Kueh Prol Nanas ? Indonesia)

3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
    drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish. Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in coconut milk. Pour over bread cubes and pineapple. Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.

Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in the 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not over-beat. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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