Pineapple-Apple Bread Pudding with Vanilla-Nutmeg Sauce

Categories: Puddings- Custards- Flans

Ingredients

• 1 (16 oz.) day-old French bread loaf, cubed
• 2 (12 oz.) cans evaporated milk
• 1 cup water
• 6 large eggs, lightly beaten
• 1 (8oz.) can crushed pineapple, drained
• 1 large Red Delicious apple, grated
• 1 cup raisins
• 1 1/2 cups sugar
• 5 Tbsp. vanilla extract
• 1/4 cup butter or margarine, cut up and softened
• 1 Reynolds Pot Lux Cookware Pan with lid (9 x 12 1/2-inch size)
• Vanilla-Nutmeg Sauce:
• 3 Tbsp. butter or margarine
• 1 Tbsp. all-purpose flour
• 1/2 cups sugar
• 1 cup whipping cream
• 1 Tbsp. vanilla extract
• 1 tsp. nutmeg

Directions

1. Preheat oven to 350 degrees for at least 20 minutes.
2. Combine first 3 ingredients, and stir in eggs, blending well. Pour mixture into pan. Place pan in center of a baking sheet.
3. Bake, uncovered at 350 degrees for 45 to 55 minutes or until set and crust is golden. Remove baking sheet with pan from oven, and let stand 2 minutes. Serve with Vanilla-Nutmeg Sauce.

4. Vanilla-Nutmeg Sauce:

5. Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in sugar and cream; cook, whisking constantly, 3 minutes or until thickened. Stir in vanilla and nutmeg; simmer 5 minutes.

Email to a friend | Print this recipe | Back