A loaf of bread is always available at home for its our saviour whenever we are hungry, for our breakfast or as a light meal for dinner. However, there are times when only half the loaf of bread moves and there are no takers or none seem interested in finishing it off. Since I hold on strongly to the policy of 'NO WASTAGE' of food at home, I will be cracking my head on what should be done with the balance. Sometimes I make croutons and store in air tight containers. Other times it will be for bread pudding but it cannot be the same bread pudding over and over. So here comes the pudding with canned pineapples and whipped cream to go with it. Instead of baking one medium size pudding, I used the muffin cups via the muffin tray to bake as individual smaller ones. By doing so, I don't have the need to cut the pudding, instead it was running a butter knife all over the individual muffin cups after the pudding was baked and cool down. By the way, I made this pudding with wholemeal bread but sure you can use other types of bread as well.
10 slices of whole meal bread - cut into medium square pieces with the crust on
1 can (450g) cubed canned pineapples - separate the juice and fruit
1/2 cup milk
30g butter - melted
3 eggs - lightly beaten
1 tsp vanilla essence
1 packet (200ml) whipped cream
Grease the muffin tray.
Add equal amount of bread into each of the individual cups.
Combine milk, butter, eggs, pineapple juice and vanilla essence.
Stir all in and pour into the cups to 3/4 full.
Add equal amount of pineapples cubes inside each cups and push gently inside.
Bake at preheated oven (10mins) at 200c for about 40 mins or until the top becomes brown in color.
Remove from oven and immediately pour equal amount of whipped cream into each individual cups of baked pudding.
Let it cool down and if you prefer to serve it chilled, place in the fridge.
Once done, run knife all over the cups to loosen and serve.