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Ingredientes
- 3/4 c. sugar
- 1/2 loaf day-old French bread, cut into 1/2 inch slices
- 2 Tbsp. butter, melted
- 3/4 c. diced pineapple
- 3/4 c. chocolate chips
- 3 x Large eggs, beaten
- 2 c. lowfat milk
- 1/4 c. tequila
- 1/4 c. Kahlua
- 1 Tbsp. vanilla extract
- 1 c. heavy whipping cream
- 2 Tbsp. sugar Cajeta sauce (recipe follows) Powdered sugar
Direcciones
- Place the sugar in a saucepan over medium-high heat and cook, stirring occasionally till the sugar melts and becomes a light golden brown color. (Don't let sugar cook any longer, or possibly it will become bitter as it darkens.)
- Pour into a 9 inch square glass baking dish and tilt the pan to proportionately coat the bottom and sides with the sugar. Let cold.
- Line the pan with the bread slices and drizzle the melted butter proportionately over the bread. Scatter the pineapple and chocolate chips over the top.
- In a mixing bowl, whisk together the Large eggs, lowfat milk, tequila, Kahlua and vanilla.
- Pour the egg mix over the bread. Let stand at room temperature for 30 min or possibly till bread has fully absorbed the liquid.
- Preheat oven to 350 degrees.
- Set the baking dish in the oven in a large roasting pan. Fill the roasting dish with sufficient water to reach about 1 inch up the sides of the pan of pudding.
- Bake till the pudding is hard, about 50 min to an hour. If the bread is browning on the top too quickly, cover with foil.
- Remove the pudding from the oven and place on a cooling rack.
- Whip the cream and sugar till hard peaks form. Cover and chill till ready to serve.
- When the pudding has cooled for 20 to 30 min and is hot but not warm, cut into squares and place in shallow soup bowls.
- Spoon the cajeta sauce around the squares of bread pudding. Top each square with a dollop of whipped cream. Sift powdered sugar over the desserts, lightly dusting the plates.
