Pineapple Bread Pudding W/Rum
Description
This Pineapple Bread Pudding offers a unique, airy texture thanks to its whipped egg white base, distinguishing it from heavy, custard-heavy traditional puddings. The combination of sweet crushed pineapple, warm cinnamon, and toasted pecans creates a delightful balance of flavors that feels both comforting and exotic. The dish is finished with a simple, warm rum sauce that ties the tropical notes together perfectly. Ideal for a special breakfast, brunch, or a light dessert, this recipe transforms simple pantry staples like stale bread and canned fruit into an elegant treat. It is vegetarian-friendly and surprisingly light given its rich flavor profile.Ingredients
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Lightly spray an 8-inch round baking dish with nonstick cooking spray.
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In a large bowl, beat the egg whites and cream of tartar until foamy.
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Gradually beat in the 1/2 cup sugar, one tablespoon at a time, continuing to beat until the mixture is stiff, glossy, and holds peaks. Do not underbeat.
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Gently beat in the ground cinnamon.
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Carefully fold in the melted margarine, drained crushed pineapple, and bread cubes into the meringue mixture until just combined.
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Pour the mixture into the prepared baking dish. Sprinkle the top evenly with chopped pecans.
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Bake uncovered for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
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While the pudding bakes, prepare the rum sauce. In a 1-quart saucepan, mix the 3 tablespoons sugar and cornstarch.
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Add the reserved pineapple juice and enough water to measure 1 cup total liquid. Stir into the sugar mixture.
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Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
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Boil and stir for 1 minute, then remove from heat. Stir in the rum.
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Serve the warm bread pudding topped with the warm rum sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 563.4kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 4.1g21%
- Cholesterol 0.0mg0%
- Sodium 300.1mg13%
- Total Carbohydrate 70.3g24%
- Dietary Fiber 2.9g12%
- Sugars 55.5g
- Protein 8.0g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover and refrigerate any remaining pudding for up to 3 days. Reheat in the microwave or oven before serving.
Bread Choice: Stale bread works best as it absorbs the mixture without becoming too soggy. If using fresh bread, toast it slightly first.
Meringue Tip: Ensure your bowl and beaters are completely clean and grease-free for the egg whites to whip up properly.
Variation: For a non-alcoholic version, omit the rum or substitute with a splash of vanilla extract.
pineapple, bread pudding, rum sauce, egg whites, meringue, cinnamon, pecans, tropical, brunch, dessert, baking, vegetarian, comfort food, easy recipe, fruit dessert
