Wednesday, August 6, 2014

Pineapple Blueberry Breakfast Bread Pudding


I made changes from the original Porch Swing French Toast recipe sent to me by my Aunt Suzy.
http://www.shenandoahgatewayfarm.blogspot.com/2014/07/porch-swing-french-toast.html   It was really good, but with the additions and changes I have decided it is a new recipe and in my arrogance, I have named it Pineapple Blueberry Breakfast Bread Pudding.

This is what I recently made for  some B&B guests.

 


Pineapple Blueberry Breakfast Bread Pudding

French or Italian loaf, cut into 1 inch cubes.
2 Tablespoons butter, melted
1 -1 1/2 cups blueberries
5 eggs
2/3 cup half and half
1/4 cup sugar
1/2 cup orange juice
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
zest of one orange or 1/4 teaspoon orange extract
8 oz. crushed pineapple, one small can
1/2 cup chopped pecans  You will need more for the topping so chop up a cup of pecans

Topping

1/4 cup butter, softened
1 Tablespoon light corn syrup
1/2 cup brown sugar
1/2 cup chopped pecans

 

Melt the butter in a small dish and pour it into a 8X8 baking dish.  Fill the half the dish with the cubed French or Italian loaf.  Place the blueberries over the bread.  Then cover the blueberries with the remaining bread.

 

Place the eggs in a large bowl and whisk with the half and half.  Add the sugar and whisk until the sugar has dissolved.  Add the OJ, vanilla, nutmeg and pineapple and whisk a bit more.  Then mix in 1/2 cup of the chopped pecans.

 

Pour this mixture over the bread cubes.  Pour slowly or the egg mixture will spill over the side.  Don't ask me how I know this.  Make the Topping

 

Place the softened butter, corn syrup and brown sugar in a medium bowl.  Blend until smooth.  Drop by small lumps on top of the bread cubes.  Spread gently with the back of a spoon, until it mostly covers the top of the bread cubes.  Sprinkle with the rest of the pecans.

 

Cover tightly and refrigerate overnight.

In the morning, remove the baking dish from the refrigerator and  allow warm up a tad.  Heat the oven to 350°.  Remove the covering and bake for 40 minutes or until golden brown.  Let it sit for at least 15 minutes to set.  Serve warm.

 

Remember when you set out the plate to take a picture of this delicious concoction to let your room mate (husband) know, or he will walk by and take a bite.

 

Then you will have to check it and see if it is better than the last time you made it

 

Try to get one good picture before you lick the plate.



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