Pineapple Meringue Bread Pudding
(Kueh Prol Nanas — Indonesia)
3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple, drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish.
Spread pineapple on top.
Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.
Slowly stir in coconut milk.
Pour over bread cubes and pineapple.
Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.
Remove from oven.
Beat egg whites and cream of tartar on medium speed until foamy.
Beat in the 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not over-beat. Spread over pudding.
Bake until delicate golden brown, 8 to 10 minutes.
Let stand for 5 minutes.
Yields 8 servings.