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Tuesday, February 24, 2009

Prizewinning Pineapple Bread Pudding - not gluten free or dairy free

Hubby took a double batch with him the other night to work because some of the people he works with were curious about Daisy's dish. He brought home an empty container and rave reviews. You might think that is is an easy crowd but I have NEVER gotten all positive reviews. There is always some guy who's mom made better, or thinks it is too sweet.

edited to add: We took some to our Bible study class, and made a double batch. They loved it, and there were several requests for the recipe. And I did it with the less butter!

This is the dessert that Daisy won the 3rd place award award in the youth fair. There were over 300 kids competing and there were 8 others in her category. Not only do the kids have to make something that tastes good, but they also have to be able to talk about how it was prepared, nutritional value, what they learned. They also have to serve it and not do anything like play with their hair, lick their fingers, any thing you wouldn't want your waitress doing.

You can use a store-bought french loaf for this, if you prefer. The bread is pretty simple to make though, just a little time consuming. The recipe is right here. With the rising and baking times, it is about a 3 1/2 hour project. This might also be good with sourdough or some other bread. One thing I like about the baguette though is there is no oil. Some of the other breads might really raise the fat content (like a brioche).

In case you were wondering, pineapple bread pudding does not contain raisins (gag).

So here is what you do, set out a 1/2 cup of butter or margarine to soften.

If you forget to do that, set it on the top of the stove while preheating the oven to 350 F.

Cube some French bread - either the homemade baguette or store bought stuff - into about 1 inch cubes. It can be stale, but if it is completely dried out, you might want to add back some of the pineapple juice. To be absolutely and completely honest these pictures were done with the store bought bread because the home made baguette was still rising.

Into your mixer, put the softened (semi-soft) butter/margarine along with 1 cup of sugar and 1/2 teaspoon of cinnamon. Crank it up to medium for about one minute, scraping the bowl frequently. We had originally forgotten the cinnamon, so it got added after the butter was somewhat creamed.

Then in a separate bowl, crack four eggs one at a time, and pick out any shells. Then pour the eggs into the sugar mixture. You will not enjoy this dish with crunchy bits of shell.

Let the mixer beat the eggs into the sugar for 2 minutes or until "light and fluffy."

Fold in the two cups of cubed bread and most of a 20 ounce can of pineapple drained. The recipe calls for a 14 ounce can, but I couldn't find those so we just pulled out a spoonful of pineapple. 'Cause the kids wanted to eat it.

Then pour it into a greased pie dish or 1 1/2-quart casserole.

Bake in the oven that helped soften the butter for 40 to 45 minutes, when lovely toasted brown and until a knife (spaghetti noodle, toothpick, etc) inserted in the center comes out clean.

Ok, honestly I don't bother with the knife test. We cook it until some of the bread bits are close to being burned (close but not quite burned).

See not quite burned.

This will be screaming hot when it comes out to the oven so you will want to let it cool a bit before you serve.

Serves 4 or 5, maybe. It does do well doubling, although you probably want to be sure that you use a pan that is not really deep.

So to recap:

Prizewinning Pineapple Bread Pudding.

1/2 cup butter or margarine, softened (or you can use 1/4 c butter and 1/4 c milk)
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 can crushed pineapple, drained (14 ounces)
2 cups French bread cubes (about 1/2-inch pieces)

In a large bowl with mixer on medium speed, beat butter, sugar and cinnamon for about 1 minute, scraping the bowl frequently.

Add eggs; beat on high speed for 2 minutes, or until light and fluffy.

Fold in remaining ingredients; pour into a greased 1 1/2-quart casserole. Bake in a preheated 350° oven for 40 to 45 minutes, when lovely toasted brown and until a knife inserted in the center comes out clean.

Serves 4 or 5, maybe.

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