Pineapple Bread Pudding by Merriman's

Custard Base

• 48 oz or 6 cups heavy cream
• 7 oz granulated sugar
• 12 egg yolks
• 1½ vanilla extract
• 1½ salt
• ⅛ tsp whole nutmeg, freshly grated

Set nutmeg aside and whisk all other ingredients together, strain into a container. Grate the nutmeg into the base. Let the custard rest overnight in the refrigerator.

Streusel Topping

• 1½ cup macadamia nuts, chopped
• 1½ cups brown sugar
• 4 oz unsalted butter melted
• ½ Salt

Combine all ingredients, mix well and set aside. Chill overnight.

Pineapple Bread Pudding

Ingredients:

• 8 oz French bread, cut medium size
• 1 tablespoon cinnamon sugar (or as desired)
• ½ fresh medium pineapple, diced small
• 1 oz unsalted butter melted

Instructions:

• Lay bread slices in a greased 9x 12-inch deep pan.
• Brush the french bread with the 1 oz melted butter and lightly sprinkle cinnamon sugar evenly over the bread.
• Bake at 350 F for about 5 mins or until toasted, and slightly brown 
• Pour custard over bread. Let soak for 45 minutes, pressing out air bubbles.
• Sprinkle diced pineapple and chopped macadamia nuts over the top.
• Cover with streusel topping.
• Cover the pan with foil and place in a water bath. Bake at 300°F for 30-45 minutes, until set.
• Remove foil and bake uncovered for an additional 10-15 minutes or until the top is golden brown.
• Run a knife around the edge of the pan before the pudding cools.
• Optional: Serve warm with a scoop of vanilla bean ice cream.