Gingerbread Custard with Maple Poached Pineapple

Gingerbread Custard with Maple Poached Pineapple

DESCRIPTION

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

Total Time
1 Hr, 50 Mins
Serves
12
Course

Total Time

Prep Time
20 Mins
Cook Time
1 Hr, 30 Mins
Total Time
1 Hr, 50 Mins

Nutrition

Calories
690 cal
Total Fat
13 g
Trans Fat
0 g
Polyunsaturated Fat
9 g
Cholesterol
0 mg
Sodium
612 mg
Carbohydrates
128 g
Dietary Fiber
5 g
Protein
20 g

Ingredients

  • 1 pineapple, fresh, untrimmed
  • 2 cups maple syrup
  • 1 cup raisins
  • 12-16 slices bread, either white sandwich bread or French bread
  • 6 cups milk, non-fat, heated
  • 1/2 cup egg substitute, low cholesterol
  • 1 cup sugar, granulated
  • 1/4 teaspoon salt, if desired
  • 1 teaspoon cinnamon, ground
  • 1 tablespoon ginger, powdered
  • 1 tablespoon vanilla extract
  • 1/2 cup California walnuts, chopped, toasted
  • 2 cups Savory California Walnut Sprinkles, finely chopped (recipe below)
Savory California Walnut Sprinkles
  • 4 ounces (1 cup) California walnuts, chopped
  • 1/2 cup white breadcrumbs, fresh
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt, if desired 

Preparation

  1. 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.
  2. 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.
  3. Sprinkle raisins in a shallow baking dish of about 4-quart capacity and measuring about 13×9 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.
  4. Set in a larger pan, and pour hot water into the larger pan to come half-way up pudding dish. Bake at 375°F about 60 minutes, or until pudding is set.
  5. Remove from water bath and let sit until pudding is tepid, then cut into 12 squares.
  6. Stir chopped walnuts into pineapple mixture. You will have 5-6 cups sauce.
  7. PER ORDER: Transfer a slice of pudding to a plate and spoon about 1/2 cup of the pineapple walnut sauce over and along side. Top with 2 1/2 tablespoons Savory California Walnut Sprinkles and serve immediately.

Savory California Walnut Sprinkles

  1. Preheat the over to 325°F. In a food processor, blend the walnuts until they are finely ground but still light and dry.
  2. Combine with the bread crumbs and spread the mixture on a baking pan. Bake for about 15 minutes, stirring frequently, until golden brown and crisp. Stir in the paprika and cayenne, and salt if desired, then cool to room temperature. This keeps about 10 days, stored in an airtight container.

Makes 1 1/4 cups; each 2 1/2 tablespoons = 1/2-ounce walnuts.