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Pineapple Bread Pudding with Whipped Marscapone & Rum Caramel

Pineapple Bread Pudding

Ingredients

  • 4 tablespoons unsalted butter (melted (½ stick)
  • 1½ cups granulated sugar
  • 3 large eggs (beaten)
  • 1 cup milk
  • 20 ounces pineapple tidbits ( drain half the juice (1 can))
  • 4 cups stale bread cubes

Directions

  1. Preheat oven to 325°F. Spray a large casserole dish (9×13 inches or 2.5 quarts) with nonstick spray and set aside.
  2. In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk.
  3. Add in the pineapple and remaining juice and stir to combine.
  4. Fold in the bread cubes slowly, being careful not to crush the bread.
  5. Pour the mixture into the prepared casserole dish.
  6. Bake for 1 hour, or until the center is set.
  7. Top with brown sugar or cinnamon sugar (optional).
  8. Serve as a side dish or dessert.

Whipped Marscapone

Ingredients

  • ½ cup (4 ounces) mascarpone
  • ½ cup plus 2 tablespoons cold heavy cream or whipping cream
  • 1 tablespoon organic granulated sugar, maple syrup, or honey (more to your taste)
  • ½ teaspoon vanilla paste, extract, or seeds from ½ a vanilla bean
  • 1 pinch salt

Directions

  1. In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, vanilla, and salt.
  2. Whip on high until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 1-2 minutes.
  3. Use right away, or cover and refrigerate for up to 2 days.
  4. If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.

Rum Caramel

Ingredients

  • 1 cup granulated sugar
  • ⅓ cup water
  • ¼ cup butter
  • ½ cup heavy cream
  • 2 tablespoons rum
  • 1 teaspoon vanilla
  • ¼ teaspoons salt

Directions

  1. Combine sugar and water in a heavy saucepan.
  2. Heat over medium heat, stirring until sugar is dissolved.
  3. Bring to a boil, stirring occasionally if needed to ensure even cooking, Let cook until sugar turns a golden brown caramel color.
  4. Remove from heat immediately, and carefully stir in butter.
  5. After butter is mixed in, add cream, stirring until completely incorporated. Caramel may thicken and appear clumpy where the cool cream hits it, just stir until smooth again.
  6. Stir in rum, vanilla, and salt.
  7. Let cool to a safe temperature, then transfer to a storage container. Caramel may be stored in the refrigerator for up to 2 weeks.
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