ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Pineapple Bread Pudding

Misc.
Pineapple Bread Pudding

3 1/2 cups Pineapple
1 cup Dark rum
1 cup Anisette
2 tbsp. Butter
1 cup Sugar
1/2 liter Heavy cream
6 whole Eggs
6 large (cut in cubes) Croissants
1 tbsp.Vanilla

Marinate the pineapple with the rum and anisette for an hour.

Saute the pineapple in the butter and add the remaining liquid from the marinade with caution,
since flames can come about in the release of alcohol. Make sure that all liquid is reduced to almost
dry and bring to room temperature.

In a mixing bowl, place the croissants, eggs, sugar and vanilla and make sure all ingredients
are evenly distributed.

Grease an 8-inch cake mold and line the bottom with baking paper.

Place the croissant mix in first then the pineapple mix.

Bake at 350F for approximately 45 minutes to an hour.

Let rest, slice and serve with coconut Creme Anglaise.

Source: Chef Willo Bennet/Picayo
MsgID: 3134980
Shared by: Gladys/PR
In reply to: Thank You: Thanksgiving Dessert Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ground Beef Reuben Melts
  • GROUND BEEF REUBEN MELTS 1 pound lean ground beef 1/4 cup chopped onion 2 garlic cloves, minced 1 cup sauerkraut 6 slices dark rye bread, toasted 1/2 cup purchased Thousand Island salad Dressing 6 (3/4 ounces each) sl...
  • Baked Bird with Goldfish Crust (serves 2)
  • BAKED BIRD WITH GOLDFISH CRUST 1 tablespoon olive oil 1 large egg, beaten 1 bag (6-ounce) Goldfish crackers, crushed into crumbs 2 boneless, skinless chicken breasts Preheat the oven to 450 degrees F. Lightly grease ...
  • Baked Rice Florentine (not Central Market's)
  • BAKED RICE FLORENTINE 1 cup chopped onion 2 tablespoons butter or margarine 3 cups cooked rice 1 (10-ounce) package chopped spinach, cooked 1/2 teaspoon garlic powder 1/2 teaspoon basil leaves 1/2 teaspoon groun...
  • Velvet Turtle's Green Goddess Dressing (2)
  • THE VELVET TURTLE’S GREEN GODDESS DRESSING Source: Outlet Radio Network, Dec. 2003 / Dan Perlman 2 cups mayonnaise 2 tablespoons anchovy paste 1 cup sour cream 1 1/2 teaspoons seasoned salt (I used Lawry’s because it...
  • Artichoke and Kidney Bean Paella
  • ARTICHOKE AND KIDNEY BEAN PAELLA 1 tablespoon olive oil 1 medium onion chopped 2 cloves garlic minced 1 (14.5 oz.) can vegetable broth 1 cup uncooked long-grain rice 1 (15 oz.) can dark red kidney beans, rinsed a...
  • Pratie Oaten (Irish)
  • PRATIE OATEN 3 large potatoes 1 cup rolled oats; uncooked 1/2 cup butter; melted 1 teaspoon salt bacon fat (for frying) Bring a pot of water to a boil. Dump in the unpeeled potatoes and boil until tender. Mash them. ...
ADVERTISEMENT
  • Chicken Tetrazzini
  • Hi Dianne:-) This recipe calls for cooking a chicken to use in the recipe but you could certainly make it using leftover chicken. Instead of using the broth from cooking the chicken for the pasta, you could just use ca...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Pineapple Bread Pudding
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!