Pineapple Meringue Bread pudding
Pineapple Meringue Bread Pudding (Kueh Prol Nanas Indonesia)
3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Place bread cubes in greased 10 x 6-inch baking dish or 8-inch
square baking dish.
Spread pineapple on top.
Beat egg yolks
slightly; stir in brown sugar, lemon peel, cinnamon, salt and the
reserved syrup.
Slowly stir in coconut milk.
Pour over bread cubes
and pineapple.
Bake uncovered at 350 degrees F 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 the 1/4 cup sugar, 1 tablespoon at a
time; continue beating until stiff and glossy.
Do not over-beat.
Spread over pudding.
Bake until delicate golden brown, 8 to 10
minutes.
Let stand 5 minutes.
Yields 8 servings.