Pineapple Delicious Pudding Recipes

PINEAPPLE PUDDING

Steps:

• To begin, bring the pot of water to a boil over high heat. Once the water is boiling, reduce the heat to medium high.
• Next, place the mixing bowl on top of the pot. Add sugar, flour and salt to the mixing bowl. Whisk together to combine.
• Blend in egg yolks and milk. Whisk together to combine. Cook stirring constantly for 10 to 12 minutes or until thickened. You will want to be attentive when cooking custard because it can scorch and you'll have to start all over.
• Finally, remove thickened custard from heat; stir in vanilla.
• Assemble the dessert:
• In a small casserole dish or serving bowl, add a layer of vanilla wafers. I like to add some vanilla wafers around the side of the dish also.
• Next add a layer of the pineapple tidbits.
• Pour a layer of the vanilla custard over the wafer/pineapple layer.
• Repeat layering process with another layer of vanilla wafers, pineapple and custard.
• Garnish top with additional vanilla wafers, if desired.
• Delicious served warm or cold. Keep refrigerated.

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

LAYERED PINEAPPLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
• Add 3 eggs yolks and milk to the dry ingredients and combine together.
• Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
• Remove from heat.
• Stir in vanilla extract.
• Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
• Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
• Pour approximately 1/2 of the remaining custard over the pineapple.
• Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
• Beat egg whites until soft peaks form.
• Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
• Carefully spoon the egg whites over the entire custard making sure to seal to edges.
• Bake 15-20 minutes until egg whites are lightly browned.
• Enjoy Warm!
• Refrigerate leftovers, unless it's like at my house and there are none!

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

PINEAPPLE DELICIOUS PUDDING

Steps:

• Cream butter and sugar together until light and fluffy.
• Blend in flour, followed by pineapple.
• Whisk egg yolks and milk together.
• Lightly mix in the pineapple mixture.
• Beat egg whites until soft peaks form.
• Fold lightly into pineapple mixture.
• Pour into a greased oven-proof casserole dish.
• Bake in a moderately hot oven (190c) for 35 to 40 minutes, or until golden brown.
• The top should be a cakey crust with a custard consistency underneath.
• Serve with cream, ice cream and a dusting of icing sugar.

PINEAPPLE MERINGUE PUDDING

Steps:

• Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
• Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.