CINNAMON BREAD PUDDING WITH PINEAPPLE AND CARAMEL

Cinnamon Bread Pudding with Pineapple and Caramel image

Provided by Lynnda Cloutier

Number Of Ingredients 16

softened unsalted butter
10 slices texas toast style bread
1/2 cup sugar
1 tsp. ground cinnamon
1 cup brown sugar
6 tbsp. heavy cream
12 half moon slices fresh pineapple, 1/2 inch thick
1 cup whole milk
3/4 cup heavy cream
4 eggs
1/3 cup sugar
1 tsp. vanilla
pinch salt
1 cup heavy cream
1/4 cup pure maple syrup
chopped toasted pecans

Steps:

1. Preheat broiler to high with rack 6 to 8 inches from element. For pudding, spread butter on both sides of each bread slice
2. Mix 1/2 cup sugar and cinnamon;sprinkle on both sides of bread and arrange on baking sheet. Broil bread til browned, about 2 to 3 minutes on each side, watching carefully. transfer toast to a rack to cool
3. Boil brown sugar and 6 Tbsp. cream for the caramel in a skillet over medium high heat.Add pineapple, spoon caramel over fruit and simmer 2 to 3 minutes. Arrange pineapple in ungreased 7 x 11 inch baking dish and drizzle with half the caramel.
4. Whisk together milk, 3/4 cup cream, eggs, 1/3 cup sugar, vanilla and salt in a pitcher for the custard. Tear each toast slice in half and arrange in single layer over pineapple, fitting as tightly as possible. Drizzle remaining caramel and half the custard over toast. Repeat layering with remaining toast and remaining custard, then lightly press bread down to saturate. Cover pudding with plastic wrap and chill overnight.
5. Preheat oven to 325. Bake pudding til puffed and a knife inserted in center comes out clean, about 1 hour. Let pudding cool 5 minutes, then loosen edges with knife and invert onto a platter.
6. For the topping, whip together 1 cup cream and maple syrup. Dollop each serving with whipped cream and garnish with pecans.