Pineapple Bread Pudding
Pineapple Bread Pudding by Merriman's
Custard Base (Makes 1 gallon)
- 2 ½ quarts cream
- 20 egg yolks
- 15 oz sugar
- 4 tablespoons vanilla extract
- 1 teaspoon nutmeg
Whisk all ingredients together and strain into a container. Let the custard rest overnight in the refrigerator.
Streusel Topping (Makes ~3 lbs)
- 3 cups macadamia nuts, chopped
- ¾ lb butter, melted
- 1 ½ lb brown sugar
- ½ tablespoon salt
Combine all ingredients and set aside.
Pineapple Bread Pudding
Ingredients:
- 1 French loaf bread, sliced long and thin
- 1 tablespoon cinnamon sugar
- 1 ½ lb streusel (from recipe above)
- ½ gallon custard (from recipe above)
- ¼ fresh pineapple, diced
- 4 oz macadamia nuts, chopped
Instructions:
- Lay bread slices in a greased 2-inch deep pan.
- Sprinkle cinnamon sugar evenly over the bread.
- Pour custard over bread. Let soak for 45 minutes, pressing out air bubbles.
- Sprinkle diced pineapple and chopped macadamia nuts over the top.
- Cover with streusel topping.
- Cover pan with foil and place in a water bath. Bake at 350°F for 1 hour and 20 minutes.
- Remove foil and bake uncovered for an additional 20 minutes.
- Run a knife around the edge of the pan before the pudding cools.
- Optional: Serve warm with a scoop of vanilla bean ice cream.