No Bake Crunchy Pineapple Bread Pudding

A no-bake dessert with chopped pineapples, praline nuts and a creamy pudding…

My kinda days are coming!!! 🙂 Even though the temperatures are past 40 degrees in the afternoon, the mornings and evenings are getting pleasant. Please read “pleasant” as temperatures between 32-40 degrees. It may sound drastic for people across the Gulf, but then this temperature is perfect for beach visits and barbeque, without much risk of getting sun burns! Since I started work last week, I have been loving the warm breeze and the partly cloudy skies, with the sun playing hide and seek occasionally. Life is getting back to its pacy best with Rasha back to school and a lot of things waiting to happen, but then even though it does scare me a bit in between, I still make myself think that I should be able to manage it. After all, is there any sense in worrying something which we cannot control at present? No, right… 🙂

Updated with new pictures and recipe on November 13,2020: I love revisiting old posts. More than the recipes it is the little titbits that I get to read. This post is more than 7 years old and Rasha was small, Azza was even tinier. It always makes me feel bittersweet. 🙂

One of my targets for year 2021 is to go through all my old posts and update them with better pictures. There are a lot of recipes on the blog, that I feel deserve to be pushed up a bit. Considering that I have more than 1600+ posts on the post, it is a humongous task but I will do on it on a very slow pace. One of the posts I have been eyeing was this super simple dessert. There are just very handful of ingredients, and when you have sudden guests, it is so easy to put together. That is how I exactly made it when we had guests… hehe… That time I had made my own praline but I am simplifying this recipe even more in the recipe card, though I will save up the old recipe too.

The recipe uses canned pineapples, that needs to be drained and set aside. We use the syrup to soak the bread that is going to be layered in between. You can use a pound cake or even biscuits, but I personally feel that bread goes really well to balance the sweetness and the tartness of the dessert. I had initially made the cream filling with whipped cream powder and thick cream. The whipped cream powder is already sweet. In the updated recipe, I am using a mix of whipping cream and condensed milk. It surely makes the whole dessert even more easier to make.

Instead of making the praline, I went ahead and crushed a few peanut chikki balls to be used as a topping and the crunch layer in between. It makes life so much easier and this dessert so much easier too! Hehe… We cleaned up the whole bowl, leaving hardly any leftovers. The girls really loved it. Obviously they don’t remember the first time they ate it, they were too small… hehe… I would really love you all to bookmark this and try this as your next weekend dessert or for a party… I hope you enjoy the new updates…

Leaving the old picture here, like I do for almost all my posts… 🙂

5 from 2 votes

No Bake Crunchy Pineapple Bread Pudding

Course Dessert

Cuisine International

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 400 ml whipping cream
• 1/2 tin condensed milk as per sweetness
• 1 tsp vanilla extract
• 1 large tin 570 gm pineapple slices
• 5-6 slices big bread or as required
• 8-10 peanut candies crushed (refer notes)

Instructions

• Beat the whipped cream till soft peaks. Beat in the condensed milk and vanilla. Set aside.
• Drain the syrup from the pineapple slices and keep aside.
• Cut the pineapple into small pieces.
• In your pudding dish, dip bread into the syrup and line the base. Pour half of the beaten cream. Sprinkle half the pineapple and the crushed candies.
• Dip the remaining bread into the pineapple syrup and layer on top of the cream.
• Pour over the remaining cream and top with the remaining pineapple and praline.
• Cover and chill for 3 hours, prior to serving.

Notes

Instead of the whipping cream and condensed milk, you can make using a sachet of non-diary whipped cream powder made as per instructions, and beat in a 250 ml pack of thick cream.
If you don't have peanut candy, you can make some praline:
For praline:
1/4 mixed nuts (cashews, pistachios, almonds)
1/2 cup sugar
3-4 tbsp water
To make praline, coarsely chop the nuts .
Keep a large aluminium foil well greased and set aside.
Add sugar with water, just enough to wet the sugar into a non-stick saucepan and bring to cook.
Continuously keep stirring it, till the whole sugar melts and slowly starts to caramelise.
Keep stirring to avoid it from getting burned and cook on medium flame.
Once the color changes, put in the nuts, give a quick stir and quickly pour onto the greased aluminum foil and spread.
Leave it to cool. Slowly peel off the foil, put the praline into a plastic bag and crush using a rolling pin. Use as required.