Pineapple Bread Pudding with Lemon Custard Sauce
This delicious and fluffy bread pudding doesn’t take much prep or baking time and makes a wonderful last course for a light meal. The pineapple gives the bread pudding texture, but the lemon custard sauce is where the citrus flavor really shines through. If you’re looking for an easy dessert to conclude your Easter dinner, this is a great choice.
- 12 slices (1 medium loaf) soft white bread, crust removed and cubed
- 4 ounces crushed pineapple, well drained
- 3 tablespoons butter, cubed
- 4 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup milk
For the sauce:
- 2 cups milk
- 6 egg yolks
- 1 teaspoon cornstarch
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Spread the cubed bread evenly in the dish and top with the pineapple and dot with the butter.
- In a bowl, whisk together eggs, sugar, salt and vanilla. When thoroughly combined, whisk in milk and heavy cream. Pour the mixture over the bread and let stand for 30 minutes, occasionally pressing the bread with a spatula to help it absorb the mixture.
- Bake in a water bath for 30 to 40 minutes, until the pudding is puffy and golden brown on top and the liquid is just set.
- For the lemon custard sauce, whisk the cornstarch and egg yolks in a heat-proof bowl. Add the sugar and extracts and combine well. Bring the milk to scalding point (about 180°F) in a non-stick pan. Carefully and slowly whisk the hot milk into the egg yolk mixture.
- Quickly wipe out the pan and pour the egg mixture back in, stirring constantly over medium heat for about 10 minutes, until the custard thickens. Do not let the mixture boil and watch for the froth - as soon as the tiny bubbles on top start to disappear, the custard is beginning to thicken and set. Pour the sauce into a bowl and serve immediately over the bread pudding.
- Cover any leftover custard sauce with cling wrap and refrigerate for up to two days.
If you wind up with any leftover custard sauce, it's great served warm over fresh berries. Reheat the sauce over low heat, stirring constantly, for about 3 to 4 minutes. Leftover bread pudding can be reheated at 325°F for 15 minutes.