Pineapple Coconut Ginger Bread Pudding

Last week, I bought 2 pineapples at the supermarket. However, when I arrived home, I realized I had bought too many pineapples for 2 persons to eat in a few days. So, as the days went by and as we had not eaten half of the pineapples, I had to do something with them. I thought it would be a perfect timing to use them to try to make a bread pudding. I based my recipe on this Pineapple Bread Pudding. I added some coconut and ginger to this recipe because I wanted my bread pudding to be more exotic.

While my bread pudding was cooking, my apartment was filled with a wonderful coconut smell. And when I had some of it, I loved the tropical flavors from the combination of pineapple and coconut. The ginger was also great: it gave a nice gingery flavor to my bread pudding.

Ingredients

125 mL butter, softened
250 mL sugar
4 eggs
250 mL fresh pineapple, thinly chopped
250 mL bread, cubed (about 1/2-inch pieces)
250 mL unsweetened coconut
80 mL crystallized ginger, finely diced


Instructions
1. Preheat the oven at 350 F degrees.
2. Beat the butter and the sugar for about 1 minute in a food processor or in a large bowl with mixer, scraping the bowl frequently.
3. Add eggs.
4. Beat on high speed for 2 minutes or until light and fluffy.
5. Fold in the remaining ingredients.
6. Bake for 45 to 55 minutes or until a knife inserted in the center comes out clean.

Makes 8 to 10 portions.