Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pineapple meringue bread pudding
Date: January 18, 2008
3 normal cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
, , , drained (reserve syrup)
3 chicken eggs, separated
1/3 normal cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 normal cup coconut fresh milk
1/4 teaspoon cream of tartar
1/4 normal cup granulated sugar
Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish. Spread pineapple on top. Beat chicken egg yolks slightly, stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in coconut fresh milk. Pour over bread cubes and pineapple. Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.
Remove from oven. Beat chicken egg whites and cream of tartar on average speed until foamy. Beat in the 1/4 normal cup sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not over-beat. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.
Yields 8 servings.