Saturday, April 26, 2008

Pineapple Whole Wheat Upside-Down Bread Pudding

The Altitude Adjustment Section
Pineapple upside-down bread pudding — how can this be bad? It’s from The King Arthur Whole Grain Baking Cookbook, which I love, and it's easy!

4 tablespoons butter
1/2 cup dark brown sugar
1 20 ounce can pineapple slices, well drained
3 cups whole milk
1/2 cup dark brown sugar
2 tablespoons butter
1/2 teaspoon salt
4 large eggs
2 tablespoons dark rum
2 teaspoons vanilla extract
8 cups cubed lightly stale whole wheat bread
1 can crushed pineapple, well drained
1 cup toasted sweetened coconut

Preheat oven to 325. To make topping, melt butter and pour into a 9 inch square pan. Sprinkle the brown sugar evenly over the butter and sprinkle in some of the coconut. Arrange the rings of pineapple on the bottom of the pan. Set aside while you make the pudding. Heat the milk in a saucepan and add the brown sugar, butter, and salt. Whisk the eggs in a large bowl and add the rum and vanilla. Carefully combine the milk and butter mixture and add the bread cubes, crushed pineapple and the rest of the coconut. Let the mixture sit for 20 minutes. Turn the poop into the prepared pan and bake for 40-45 minutes, till mixture is puffy and set. A knife inserted in the center will come out clean. Run a knife around the edge, and turn onto a platter. Serve warm, ice cream would be a nice touch, don’t you think?