Pineapple Meringue Bread Pudding
|Cubed french bread||3 Cup (48 tbs) (1/2 Inch Cubes)|
|Canned crushed pineapple||15 1⁄4 Ounce, drained (1 Can)|
|Eggs||3 , separated|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Coconut milk||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Place bread cubes in greased oblong baking dish, 10 x 6 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches.
Spread pineapple on top.
Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.
Slowly stir in milk.
Pour over bread cubes and pineapple.
Bake uncovered in 350° oven until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.
Remove from oven.
Beat egg whites and cream of tartar on medium speed until foamy.
Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Spread over pudding.
Bake until delicate golden brown, 8 to 10 minutes.
Let stand 5 minutes.