Pineapple Coconut Bread Pudding Recipe

Preparation Time

10 mins.

Cooking Time

40 mins.

Serving Size

8

Ingredients:

Main Ingredient

CUSTARD:

SAUCE:

Preparation:

1. In a 7-inch pan, spread brown sugar then place DEL MONTE Sliced Pineapple. Add the bread. Set aside.

2. To make the custard, mix the condensed milk, coconut cream, and egg yolks in a bowl.

3. Pour over the bread. Cover the pan with aluminum foil. Steam in a rice cooker for 30 minutes.

4. To make the sauce, mix all ingredients together and cook until thick. Pour over the pudding.

Chef’s Tip:

For a fluffy and soft pudding, pour the sauce over the bread, making sure that all the pieces of bread are soaked in the custard. Mixing and tossing the bread in the custard tends to pack the bread which will make the pudding compact and too dense.

Lusog Notes:

This recipe is high in calcium, which is important in maintaining healthy bones and teeth. Calcium also plays a role in blood clotting and and in muscle contraction.