- Recipes Home
- Interest Groups
Pineapple Meringue Bread Pudding Recipe
|Cubed french bread||3 Cup (48 tbs) (1/2 Inch Cubes)|
|Canned crushed pineapple||15 1⁄4 Ounce, drained (1 Can)|
|Eggs||3 , separated|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Coconut milk||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1877 Calories from Fat 668
% Daily Value*
Total Fat 79 g120.8%
Saturated Fat 59.9 g299.6%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 1903.4 mg79.3%
Total Carbohydrates 269 g89.8%
Dietary Fiber 14.1 g56.3%
Sugars 200.5 g
Protein 38 g75.8%
Vitamin A 14.8% Vitamin C 18%
Calcium 25.8% Iron 64%
*Based on a 2000 Calorie diet
Spread pineapple on top.
Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.
Slowly stir in milk.
Pour over bread cubes and pineapple.
Bake uncovered in 350° oven 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 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Spread over pudding.
Bake until delicate golden brown, 8 to 10 minutes.
Let stand 5 minutes.