Yield: eight dessert portions
- 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
- 1 c. granulated sugar
- 1/2 c. butter
- 1/2 c. maple syrup
- 2 Tbsp. milk
- as needed whipped cream
- as needed pecans, chopped
- as needed fresh berries
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.
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.
- 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.