Pineapple Bread Pudding

The Joy of Cooking by Irma S. Rombauer  1946 Edition USA  Illustrations by Marion Rombauer Becker

Pineapple Bread Pudding  

5 servings. 

Cook and stir for 2 minutes: 1 ½ cups soft breadcrumbs; 1 cup milk. Cool these ingredients slightly.

Beat in: 1 egg yolk; 2 tblsp soft butter; 1 tblsp brandy or 1 tsp vanilla; ¼ cup blanched, shredded almonds or raisins; ½ cup sugar; ½ tsp cinnamon; ¼ tsp ginger or cloves; a grating of nutmeg; 1 ½ tsp grated lemon rind.

Add: 1 cup crushed, drained pineapple; 1 ½ tblsp lemon juice.

Whip until stiff: 1 egg white; 1/8 tsp salt.

Fold it lightly into the other ingredients. Place the pudding in a greased baking dish. Bake it in a moderate oven 190°C for about 35 minutes. 

Serve it with: Cream or some kind of hard sauce, foamy sauce, etc.