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Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
Recipe by Alison Lane
• 1/2 stick butter, softened
• 4 eggs
• 2 cups sugar
• 1/2 cup light corn syrup
• 1 tbsp. vanilla
• 1 qt. (4 cups) hot milk
• 1/2 cup raisins
• 1/2 cup crushed pineapple
• 1/2 loaf stale French bread, sliced 1 in. thick
• 1/2 cup heavy cream or sour cream
• 1/3 cup sugar
• 1/2 stick butter
Preheat oven to 375 degrees. Spread soft butter over 12-in.-round baking pan. Mix eggs, sugar, syrup, vanilla, and hot milk. Stir in raisins and pineapple.
Add bread and allow bread to soak well, about 20 minutes. Then pour into pan.
Bake until pudding is almost firm. Remove from oven and cool for 10 minutes.
Increase oven temperature to 425 degrees. Carefully pour cream over top, then sprinkle with sugar and pieces of butter.
Return to oven and bake for 10-15 minutes to allow cream to set.
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