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Pineapple Bread Pudding & Maple Sauce

Pineapple Bread Pudding & Maple Sauce This recipe was inspired by
Debbie Major of Slidell, LA (USA) and
was featured on "You're the Chef" episode #412.
Buy this episode from WVIA.
Yield: eight dessert portions


Bread Pudding
3 each large eggs
1/3 c. light brown sugar
1 1/2 c. milk
1/4 c. real maple syrup
4 Tbsp. butter, melted
16 oz. can crushed pineapple, drained, liquid
1 c. chopped pecans
8 each slices of whole wheat bread, cut into small chunks
1/2 c. cake mix, pineapple preferred or yellow
1/4 c. reserved pineapple juice

as needed whipped cream
as needed pecans, chopped
as needed fresh berries

Maple Sauce
1 c. granulated sugar
1/2 c. butter
1/2 c. maple syrup
2 Tbsp. milk

Bread Pudding procedure:
Using a wire whisk and a large mixing bowl, thoroughly mix together the eggs, brown sugar, milk, maple syrup, and butter. Add the pineapple, pecans and bread to the mixture and toss so the bread is coated with the liquid.

Mix the cake mix with the pineapple juice until smooth in consistency. Drizzle over the top of the bread pudding mixture. Bake at 350 for 25 minutes, or until the pudding has become firm and the cake mixture bakes and is golden brown on top.

Garnish procedure:
Spoon the bread pudding onto heated plates, pouring some of the maple sauce over the top. Serve garnished with whipped cream, extra pecans and your choice of fruit.

Maple Sauce procedure:
Make the maple sauce by mixing the butter, sugars, and maple syrup in a saucepan and bring it to a boil. Lower the heat to medium and cook for 3 minutes. Stir in the milk and turn off the heat.