Pineapple Bread Pudding with Frangelico

I got part of this recipe from this website and I altered it to my own tastes.   The author describes not being about to get the thought of pineapple bread pudding out of her mind.  I too had that same problem.   The original recipe was pineapple and coconut bread pudding which sound good.  However, when I read the original recipe, the first thought in my mind is that needs some Frangelico!   

Not familiar with Frangelico?  It is this lovely hazelnut liquor that is scrumptious in so many deserts.  The first time I had Frangelico it was cooked in a sauce that topped a cheesecake.  YUM.

So,  here is my recipe:


Pineapple Bread Pudding with Frangelico:

1 1/2 c. milk
1/2 c. white sugar
1 c. brown sugar 
2 T. vanilla 
20 oz. can of crushed pineapple with juice  (reserve a 2 T. of juice for topping)
Dash of salt
6 eggs
4 c. (packed) white bread, cubed
a dash of Cinnamon (I used Ceylon Cinnamon)
2-3 T. Frangelico
 

Cube bread and place in the bottom of the pan. Mix together the milk, pineapple juice, coconut milk, sugar, vanilla, salt, cinnamon, Frangelico and eggs. Whip together until smooth. Add the pineapple and pour mixture over the bread pieces. Bake at 325 for 1 hour or until golden brown on top.

Topping:
 
1 stick butter
1 c. brown sugar
2 T. pineapple juice 
a dash of cinnamon  
1 T. Frangelico

In a sauce pan, melt the butter and brown sugar until the sugar is dissolved and bubbly.  Remove from the heat and add the cinnamon, pineapple juice, and the Frangelico.  Pour over the cooked bread pudding. 

Refrigerate overnight. The dish is fantastic the best day!  Serve Warm.

Oh and yes, this is a good recipe to use on some stale bread or bread from the freezer!!!

Pineapple Coconut Bread Pudding
1 1/2 c. milk
1/2 c. white sugar
1 c. brown sugar
1 t. vanilla
2 T. coconut milk
1/2 c. pineapple juice (reserved from can)
1 1/2 c. pineapple tidbits (the amount of pineapple in a 20 oz. can)
Dash of salt
1 T. fresh lemon juice
6 eggs
1/2 c. shredded coconut
4 c. (packed) white bread, cubed

Spray 9x13 pan. Cube bread and place in the bottom of the pan. Mix together the milk, pineapple juice, coconut milk, sugar, vanilla, salt, eggs, and lemon juice. Whip together until smooth. Add the pineapple and coconut. Pour mixture over the bread pieces. Bake at 350 for 40-45 minutes or until golden brown on top.

Caramel Sauce:
1 stick butter
1 c. brown sugar
1/4 c. pineapple juice
3 T. coconut milk
1 t. fresh lemon juice

In a sauce pan, melt the butter and brown sugar until the sugar begins to dissolve. Turn heat to medium high and add the pineapple juice and boil for 2-3 minutes or until the sauce is thickened. Once the sauce has begun to thicken, add the coconut milk and lemon juice. Remove from heat and set aside until pudding is done.
- See more at: http://dealstomeals.blogspot.com/2011/08/pineapple-coconut-bread-pudding.html#sthash.dlPzfQ5F.dpuf

Pineapple Coconut Bread Pudding
1 1/2 c. milk
1/2 c. white sugar
1 c. brown sugar
1 t. vanilla
2 T. coconut milk
1/2 c. pineapple juice (reserved from can)
1 1/2 c. pineapple tidbits (the amount of pineapple in a 20 oz. can)
Dash of salt
1 T. fresh lemon juice
6 eggs
1/2 c. shredded coconut
4 c. (packed) white bread, cubed

Spray 9x13 pan. Cube bread and place in the bottom of the pan. Mix together the milk, pineapple juice, coconut milk, sugar, vanilla, salt, eggs, and lemon juice. Whip together until smooth. Add the pineapple and coconut. Pour mixture over the bread pieces. Bake at 350 for 40-45 minutes or until golden brown on top.

Caramel Sauce:
1 stick butter
1 c. brown sugar
1/4 c. pineapple juice
3 T. coconut milk
1 t. fresh lemon juice

In a sauce pan, melt the butter and brown sugar until the sugar begins to dissolve. Turn heat to medium high and add the pineapple juice and boil for 2-3 minutes or until the sauce is thickened. Once the sauce has begun to thicken, add the coconut milk and lemon juice. Remove from heat and set aside until pudding is done.
- See more at: http://dealstomeals.blogspot.com/2011/08/pineapple-coconut-bread-pudding.html#sthash.dlPzfQ5F.dpuf

Pineapple Coconut Bread Pudding
1 1/2 c. milk
1/2 c. white sugar
1 c. brown sugar
1 t. vanilla
2 T. coconut milk
1/2 c. pineapple juice (reserved from can)
1 1/2 c. pineapple tidbits (the amount of pineapple in a 20 oz. can)
Dash of salt
1 T. fresh lemon juice
6 eggs
1/2 c. shredded coconut
4 c. (packed) white bread, cubed

Spray 9x13 pan. Cube bread and place in the bottom of the pan. Mix together the milk, pineapple juice, coconut milk, sugar, vanilla, salt, eggs, and lemon juice. Whip together until smooth. Add the pineapple and coconut. Pour mixture over the bread pieces. Bake at 350 for 40-45 minutes or until golden brown on top.

Caramel Sauce:
1 stick butter
1 c. brown sugar
1/4 c. pineapple juice
3 T. coconut milk
1 t. fresh lemon juice

In a sauce pan, melt the butter and brown sugar until the sugar begins to dissolve. Turn heat to medium high and add the pineapple juice and boil for 2-3 minutes or until the sauce is thickened. Once the sauce has begun to thicken, add the coconut milk and lemon juice. Remove from heat and set aside until pudding is done.
- See more at: http://dealstomeals.blogspot.com/2011/08/pineapple-coconut-bread-pudding.html#sthash.dlPzfQ5F.dpuf