No bake pineapple bread pudding
Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time: 20 minutes
Cook time: – minutes
Serves: 8 to 10 people
- Whipping cream- 2 cups
- Thick cream-2 cups
- Icing sugar-3 to 4 tbsp
- White bread- 14 to 16 slices
- Pineapple,chopped- 2 cups(see notes)
- Sugar-1/3 cup
- Water-1 to 2 tbsp
- Chopped nuts- 3/4 cup(i used cashew nuts)
For Sugar syrup
- Sugar-3/4 cup
- Water-1 1/4 cup
In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.
When it starts to thicken add icing sugar and continue to whip until it form soft peaks.
Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.
Remove the crusts from the bread and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.
Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.
Sprinkle chopped pineapple and spread another layer of cream .Place few bread pieces over this.
Repeat the layers and finish off with praline and chopped pineapple.
Refrigerate for at least 3 hours before serving.
To prepare Praline
In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.
Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.
Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)
To prepare Sugar syrup
Drain the syrup from the canned pineapple and keep aside.
Combine sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.
Let it cool.
Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)
- If you are using fresh pineapple ,increase the quantity of sugar syrup.