Recipe Archives->Desserts Pudding->Hawaiian Pudding

Hawaiian Pudding
Yield:  6 servings

8 slices  bread, crusts removed
50 g butter  
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    

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.

Printable version: hawaiian-pudding.txt.