RESTAURANTS»

REGIONAL RECIPES»

GET FRESH»

FIND IT»

Berkshire Hudson Valley Reader Submitted

Breakfast

Pineapple Bread Pudding with Caramel Sauce

Email to a Friend

Your Email:		Send me a copy of this message.
Friend's Email(s):		Separate multiple addresses with a comma.
Add a personal message:		0 / 255 chars

Serves 8-10
Billie McLaughlin
The Cornell Inn
Lenox, MA

Note: Both the pudding and the sauce can be made the evening before service. Cover the pudding with foil, refrigerate, and reheat in the oven (or microwave individual portions).

1 20-ounce can chunk pineapple
4 cups day-old bagels or other white bread, cubed
1/2 cup sugar
3 eggs, lightly beaten
6 tablespoons butter, melted
1/3 cup dried cranberries

Preheat the oven to 350°F. Reserve the pineapple juice. Puree half of the pineapple chunks in a food processor. In a large bowl, mix the bread, reserved pineapple juice, pureed pineapple, and remaining pineapple chunks together. In a second bowl, combine the sugar, eggs, butter, and cranberries. Add to the pineapple mixture. Pour into a 2-quart baking dish and bake for 1 hour or until the top is brown.

Caramel Sauce
1 cup cold water
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3 tablespoons butter
2 teaspoons vanilla

Combine the cold water and cornstarch in a small saucepan. Add the cinnamon, butter, and vanilla, and cook until the sauce is brown and thick. Drizzle over the top of the warm pudding.