Ginger Bread Recipe - Ginger Bread Custard with Maple Poached Pineapple

Recipes

Ginger Bread Custard with Maple Poached Pineapple

This is not your normal ginger bread recipe! This rich ginger bread is prepared as a custard topped with a delicious pineapple walnut sauce.

Vegetarian

Ingredients

1 pineapple, fresh untrimmed

2 cups maple syrup

1 cup raisins

12-16 slices bread, sliced ether white sandwich bread or French bread

6 cups milk, non-fat heated

½ cup egg substitute, low cholesterol

1 cup sugar, granulated

¼ teaspoon salt, if desired

1 teaspoon ground cinnamon

1 tablespoon powdered ginger

1 tablespoon vanilla extract

½ cup California walnuts, chopped, toasted

2 cups Sweet and Spicy California walnut Sprinkles

Directions

Peel pineapple, cutting deeply enough to remove the “eyes.” Quarter lengthwise, then remove the fibrous portion of core from each quarter. Halve each piece lengthwise, then cut crosswise into half-inch pieces; reserve.
Bring maple syrup to a boil and boil 5 minutes. Add pineapple and return to a simmer; simmer gently about 10 minutes, until pineapple is tender but not mushy. Cool.
Sprinkle raisins in a shallow baking dish of about 4-quart capacity and measuring about 13x9 inches. Arrange the bread slices, overlapping if necessary, over raisins. Mix together the milk, egg substitute, sugar, salt if desired, cinnamon, ginger and vanilla extract. Pour over bread and let stand 10 minutes.
Set in a larger pan, and pour hot water into the larger pan to come half-way up pudding dish. Bake at 375F about 60 minutes, or until pudding is set.
Remove from water bath and let sit until pudding is tepid, then cut into 12 squares.
Stir chopped walnuts into pineapple mixture. You will have 5-6 cups sauce.
PER ORDER: Transfer a slice of pudding to a plate and spoon about ½ cup of the pineapple walnut sauce over and along side. Top with 2 ½ tablespoons sprinkles and serve immediately.