Pineapple Bread Pudding
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Day old bread slices||4|
|Canned pineapple tidbits||8 1⁄2 Ounce (1 Can)|
|Canned evaporated milk||13 Ounce (1 Can)|
|Egg yolks||2 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
Soften butter; spread on both sides of bread slices.
Cut into 1/2 inch cubes; set aside.
Drain pineapple; reserve syrup.
Combine syrup and milk. (Add water, if needed, to make 2 cups.)
Blend with egg yolks, 1/4 cup of the sugar, nutmeg, and 1/2 teaspoon of the vanilla.
Fold in pineapple and bread cubes.
Divide among six 6 ounce custard cups.
Place cups in baking pan on oven rack.
Pour boiling water in pan around cups to depth of 1 inch.
Bake at 350° till knife inserted off center comes out clean, about 20 minutes.
Meanwhile, beat egg whites, cream of tartar, and remaining 1/2 teaspoon vanilla to soft peaks.
Slowly add remaining 1/4 cup sugar, beating to stiff peaks.
Spread over hot pudding; seal to edge of cups.
Bake till meringue browns, 12 to 15 minutes.