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Hawaiian Pudding


8 slices bread; crusts removed
50 g butter
1 225 g can pineapple pieces in natural juice; drained
50 g dried pears; chopped
50 g sultanas
40 g caster sugar
3 eggs; lightly beaten
200 g fromage frais
300 ml milk

Yield: 6 servings

Spread slices of bread with butter and cut each slice into triangles. Place half in a 1.1 litre oven-proof dish. Mix the pineapple, pears and sultanas together. Sprinkle half over the bread with half the sugar. Repeat bread and fruit layers and sprinkle with remaining sugar. Mix eggs, fromage frais and milk together and pour over bread. Bake at 180 C / 350 F / Gas 4 for 40 minutes or until set and top is golden.

NOTE:
Soak pears in pineapple juice for 1 hour before preparing recipe if time allows.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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