Pineapple Bread Pudding With Almonds

Ingredients

• bread slices, ½ inch thick
• chopped drained pineapple (fresh or canned)
• 1 pint milk
• 3 egg yolks
• 3 tablespoons sugar
• pineapple juice
• arrowroot
• additional sugar
• kirsch (optional)
• shredded almonds

Method

1. 1 Cut bread slices ½ inch thick to fit a mold.
2. 2 Layer the mold with alternating slices of bread and chopped drained pineapple.
3. 3 Whisk milk, egg yolks, and 3 tablespoons sugar to make a custard mixture.
4. 4 Pour the custard over the bread and pineapple layers.
5. 5 Bake in a slow oven (300°F) for one hour until the custard is set.
6. 6 Thicken pineapple juice with arrowroot, sweeten, add kirsch if desired, and serve with shredded almonds.