No Bake Layered Pineapple Bread Pudding With Praline

No Bake Layered Pineapple Bread Pudding With Praline

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Puddings is one of the most requested recipes here. Whenever I post a cake or similar type of recipe on the blog, I get mails asking for simple pudding recipes. So, for all those who want super simple but delicious pudding recipe, look no further. I first tasted this dish almost a year ago. It was love at first taste! I got this recipe from my good friend and neighbor Sonia. What I love most about it, apart from its simplicity is that, you can make it for a small group or a large group. You can easily halve the recipe or double the recipe. Also, it’s ideal for any pot luck kind of parties.

Do I sound like a telemarketing person? Yeah… I better stop. Anyways, please do try this recipe and fall in love with this yummy pudding! Thanks Sonia dear for this wonderful recipe!

Btw, you do remember my post about how I ended with so many Nutella jars? At some point of time, I started collecting those jars and do you wanna know how I use them? Check out the first pic… Yeah, they are good to serve layered desserts like this or this. So next time, instead of throwing away the empty Nutella jar, rinse it and save it. It will come handy some day :)

Now, shall we go and make this yummy pudding?

Beat together the whipping cream and thick cream, adding icing sugar gradually,using an electric beater, till it is doubled and creamy…

 Remove the crusts from the bread and cut each slice into four squares. Spread a thin layer of cream on the base of your pudding dish…

Dip the bread in sugar and pineapple syrup and squeeze nicely. Make a layer of bread on top of cream, without any gap. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that…

Spread another layer of cream and continue layering. The top most layer should be of pineapple and praline…

 

No Bake Layered Pineapple Bread Pudding With Praline
Author: 
Recipe type: Dessert
Serves: 8-10
 
Ingredients
  • Bread – 14-16 slices (I used regular white bread)
  • Whipping cream – 500 ml
  • Thick cream – 500 ml
  • Icing sugar – 3-4 tbsp
  • Chopped pineapple – 2 cups (I used tinned pineapple, a tin of 570 gms)
For sugar syrup
  • Sugar – ¾ cup
  • Water – 1¼ cup
For Praline
  • Chopped nuts – ¾ cup (I used blanched almonds)
  • Sugar – ⅓ – ½ cup
Instructions
  1. To make praline, heat sugar in a non stick pan with 1-2 tbsp water, when it caramelises, add chopped nuts. Make sure the nuts are coated well with the caramel. Pour the praline onto a baking/parchment paper. Let it cool. Crush them using a rolling pin.
  2. Drain the syrup of the tinned pineapple completely and keep the syrup aside. To make sugar syrup, mix together water & sugar. Heat it till the sugar dissolves & let it boil. Remove from fire. Let it cool completely. Add the reserved the syrup of the tinned pineapple to this and stir well.
  3. Beat together the whipping cream and thick cream, adding icing sugar gradually,using an electric beater, till it is doubled and creamy. Spread a thin layer of cream on the base of your pudding dish.
  4. Remove the crusts from the bread and cut each slice into four squares. Dip the bread in sugar and pineapple syrup and squeeze nicely. Make a layer of bread on top of cream, without any gap.
  5. Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Spread another layer of cream and continue layering. The top most layer should be of pineapple and praline.
  6. Layers go like this – starting with cream+ bread+ cream+ pineapple & praline+ cream+ bread+ cream+ pineapple & praline.
  7. Refrigerate the pudding till you serve. It has to be refrigerated for minimum 3 hours, before serving.
Notes
The original recipe doesnt have praline, I added it for extra crunch. You can set the pudding in a big pudding dish or in individual pudding bowls. If you are using individual jars like the first pic, you can use a piping bag to fill the cream. It will be less messier. You can use any nuts of your choice to make praline, like cashew, almonds or hazelnuts.. This can be stored in an airtight container for 2-3 days in the refrigerator. I used Al Marai brand whipping cream and Puck brand thick cream.

 

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  • Zainu

    Hi Maria,
    Which whipping cream and thick cream did you use.

    • http://mariasmenu.com Maria Jose

      Hi Zainu,

      I used Al Marai whipping cream and Puck thick cream.

      Cheers
      Maria

  • anamika

    Thank you so much maria..your blog has turned me into someone who loves to experiment in the kitchen.Have tried almost all your dishes and now will try this one..tomoato souffle and chicken curries have been repeated requests from friends and family..god bless

    • http://mariasmenu.com Maria Jose

      Hi Anamika,

      It was a pleasure reading your comment dear.. thanks a ton!

      Great to know that you’ve tried many recipes from here..

      Best wishes to you too..

      Cheers
      Maria

  • Minnu

    In the recipe mentioned above you have specified pineapple syrup from the tinned pineapple to be mixed with sugar syrup. But how would we get this syrup if we use fresh pineapple?

    • http://mariasmenu.com Maria Jose

      Hi Minnu,

      If you are using fresh pineapple, just increase the qty of sugar syrup and add 1/4 – 1/2 tsp of pineapple essence (optional), if you like.

      Cheers
      Maria

  • bruce

    Vow sound so yummmmy. Im gonna give a try on my sons b’day.
    U R creative. Keep it up.

    • http://mariasmenu.com Maria Jose

      Thank you Bruce! Hope you get to try this and like it too..

      Wish your son a very happy b’day! God Bless!

      Cheers
      Maria

  • http://www.facebook.com/soja.banu Soja Banu

    looks so yummy…will try soon :)

    • http://mariasmenu.com Maria Jose

      Thanks Soja! I do hope you will like it..

      Cheers
      Maria

  • http://www.facebook.com/surekha.divekar Surekha Divekar

    all your receipes are awesome….

    • http://mariasmenu.com Maria Jose

      Thank you Surekha :)

  • Swapna Sanand

    Loved your dessert recipes..pls psot more, Maria. A query: is there a specific whipping cream brand that you would recommend? I’d really like to know.

    • http://mariasmenu.com Maria Jose

      Thank you Swapna :) I’m trying very hard to loose weight ;), but I’ll try to post good dessert recipes when I get some good ones.
      I use Al Marai brand whipping cream, its a famous brand in Gulf.

      Cheers
      Maria

  • bindia mathew

    hi maria, ur photos look soo nice very tempting as well.. can i know which camera/model are u using to take the photos.. Keep rocking!!

    • http://mariasmenu.com Maria Jose

      Thanks Bindia :) I use Nikon D 40x Camera, but I use Sigma 50mm f/1.4 EX DG HSM Lens.

      Cheers
      Maria

  • Blooms

    Hi Maria, I tried this pudding on week end and all my family and friends loved it. Thanks for this reciepe

    • http://mariasmenu.com Maria Jose

      Thanks Blooms for trying this out :) I’m really happy to know that this recipe came out well for you.

      Thanks for the comment too..

      Cheers
      Maria

  • Zerene

    Maria,

    This looks mouth watering! Just one quick query:
    Can I use some cake, say, sponge cake in place of the white bread?

    Zerene

  • http://mariasmenu.com Maria Jose

    Thanks a lot Priya for your comment and wishes. Happy to know that your dessert came out well :)

    Cheers
    Maria

  • Lija

    hiii can i use puck cream instead of puck thick cream?

    • http://mariasmenu.com Maria Jose

      Hi Lija,

      Does puck cream has a thick consistency? If, so you can use it..

      Cheers
      Maria

  • suz

    Hi maria….tried this recipe and cant tell you..it was just too awesone that the bowl was cleaned up immediately after 3 hours…thanks a lot for d wonderful recipes…god bless

    • http://mariasmenu.com Maria Jose

      Hi Suz,

      Thanks a bunch dear :) Great to know that this dish was well appreciated at your place..

      Cheers
      Maria

  • maya

    Maria…a quick clarification..i had used dream whip, it did come out yummy…is whipping cream d same??

    • http://mariasmenu.com Maria Jose

      Hi Maya,

      In the original recipe, which my friend gave me, she used dream whip. So it’s ok to use it..

      I think dream whip is a substitute for fresh whipping cream.

      Cheers
      Maria

  • Anon

    Hi Maria,
    I have tried many of your recipes and all were awesome! Keep those recipes coming our way!
    Questions on this recipe – can I use double cream? And can this be made a day in advance? Will it lose its freshness? And the weight of pineapple can you mentioned is it after draining the syrup?
    Thanks!

    • http://mariasmenu.com Maria Jose

      Hi Anon,

      Thanks a bunch for trying the recipes from here. Great to know that you like them.

      I havent tried it with double cream, but may be you can give it a try. Yep, you can make it one day in advance and weight of pineapple is before draining the syrup.

      Hope your pudding comes out well and you enjoy it.

      Cheers
      Maria

  • Mary Ann Chacko

    Maria, I tried this out last weekend and it was a hit :) I couldn’t find “thick cream” so used “heavy cream”. Are they the same? Thank you!

    • http://mariasmenu.com Maria Jose

      Thanks Mary Ann! I’m not sure about the texture of heavy cream, since it’s not available here. I’m assuming it to be something like athicker version of whipping cream. Thick cream is not flowy, it has a spreadable consistency.

      Cheers
      Maria

  • Tres Louis

    Hi Maria

    I made this as Easter lunch dessert and came out well. Thnx. This is the sixth no-bake dessert recipe in my book now. I also made ur mutton biriyani which was very tasty.

    Maria, Hv u ever tried whole chicken roast with potatoes and masala?If Yes, can u pls share it?

    -Tres Louis

    • http://mariasmenu.com Maria Jose

      Thank you Tres! I’m glad MariasMenu was a part of your Easter :)

      I havent tried whole chicken roast yet :(

      Cheers
      Maria

    • http://mariasmenu.com Maria Jose

      Thank you Tres! I’m glad MariasMenu was a part of your Easter :)

      I havent tried whole chicken roast yet :(

      Cheers
      Maria

  • Tres Louis

    Hi Maria

    I made this as Easter lunch dessert and came out well. Thnx. This is the sixth no-bake dessert recipe in my book now. I also made ur mutton biriyani which was very tasty.

    Maria, Hv u ever tried whole chicken roast with potatoes and masala?If Yes, can u pls share it?

    -Tres Louis

  • Renu

    Can we use whipped cream for layer??

    • http://mariasmenu.com Maria Jose

      Hi Renu,

      I’ve used a combination of whipping cream and thick cream for layering. I havent tried it with only whipping cream. May be you can try a small batch n see whether it works..

      Cheers
      Maria

    • http://mariasmenu.com Maria Jose

      Hi Renu,

      I’ve used a combination of whipping cream and thick cream for layering. I havent tried it with only whipping cream. May be you can try a small batch n see whether it works..

      Cheers
      Maria

  • Renu

    Can we use whipped cream for layer??

  • Rafeeda A. Raheem

    Hi Maria… I had made this as a part of an unexpected get-together of family members, should say that the whole thing got ready to serve in less than 3 hours and tasted like as though hours had gone into its preperation!!! Would be posting it on my blog shortly… thank u so much for all the lovely recipes u keep posting…
    http://sweettoothraf.blogspot.com

    • http://mariasmenu.com Maria Jose

      Hi Rafeeda,

      Thanks for your comment dear :) Nice to know that this one worked well for you..

      Thanks for sharing it on your blog too..

      Cheers
      Maria

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