PINEAPPLE CREAM CHEESE BREAD PUDDING

PINEAPPLE CREAM CHEESE BREAD PUDDING

On good sailing days, breakfast onboard R.E.D. is usually really simple.

Getting an early start to catch the best wind is the priority,

so quick and dirty – eat, wash up and untie the lines is the way we go.

Then there are those days when we like to laze around,

when around the crack of noon breakfast has turned into brunch.

While Captain is up on deck with his second cup of coffee,

wiping off the morning dew or polishing something or other,

I can be found below creating…

I love to make meals in this Omnia Stove Top Oven because

it provides 4 decent sized portions

meaning that tomorrow morning

you can find me with my second cup of coffee

just lazin’ in the sun….

PINEAPPLE CREAM CHEESE BREAD PUDDING

(stove top version)

4 portions

6 eggs

1 cup evaporated milk or cream

1/4 cup maple syrup

6 slices bread, torn into 1″ pieces

2 cups fresh pineapple chunks (or canned), divided

4 oz cream cheese, cut into small cubes

1/2 cup brown sugar

1/2 cup water

1 tbsp corn starch

1 tbsp dark rum (optional)

1 tbsp coconut oil or butter

Grease Omnia pan very well with butter

Place half of the bread evenly around bottom of pan

Top with 1 cup pineapple chunks and all of cream cheese.

Top with remaining bread.

Whisk eggs, milk and maple syrup together until very well combined.

Pour egg mixture over all, pushing bread down with a spoon to soak well,

Place covered Omnia on heated base plate

and cook on medium low for about 30 minutes

If a knife plunged into the mixture comes out clean, it’s done.

While this is cooking, combine sugar, water, rum (if using) and corn starch.

(or if like me you have just 1 burner to deal with, make the syrup first then set aside)

Over medium heat simmer for about 5 minutes until thickened.

Stir in remaining 1 cup of pineapple chunks and coconut oil.

Serve drizzled over a generous serving of this delicious, easy very boat-friendly breakfast.

Galley Kat Notes

1.If using a conventional oven,

bake at 350 ° for about 30 minutes

2. Try swapping out the pineapple for other fresh fruit in season.

I purposely used coconut oil, brown sugar, and rum

for a more tropical colour and flavour.

3. Captain found out that the leftover pineapple rum sauce went very well

drizzled over plain Greek yogurt.

 

 

 

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