No Bake Crunchy Pineapple Bread Pudding
Servings 4
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.
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.