No Bake Eggless Pineapple Bread Pudding With Praline

Here is the recipe…

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…

 

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No Bake Layered Pineapple Bread Pudding With Praline

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Course: Dessert
Servings: 8 -10
Author: Maria Jose

Ingredients

  • 14 - 16 slices Bread (I used regular white bread)
  • 500 ml Whipping cream
  • 500 ml Thick cream
  • 3-4 tbsp Icing sugar
  • 2 cups Chopped pineapple (I used tinned pineapple, a tin of 570 gms)

For sugar syrup

  • 3/4 cup Sugar
  • 1 1/4 cup Water

For Praline

  • 3/4 cup Chopped nuts (I used blanched almonds)
  • 1/3 - 1/2 cup Sugar

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Layers go like this - starting with cream+ bread+ cream+ pineapple & praline+ cream+ bread+ cream+ pineapple & praline.
  • 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.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

Pineapple Bread Pudding with Praline
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41 thoughts on “No Bake Eggless Pineapple Bread Pudding With Praline”

  1. 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

    Reply
    • 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

      Reply
    • 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

      Reply
  2. 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

    Reply
  3. 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

    Reply
  4. 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!

    Reply
    • 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

      Reply
  5. 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!

    Reply
    • 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

      Reply
    • 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

      Reply
  6. 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

    Reply
  7. Maria,

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

    Zerene

    Reply
  8. 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!!

    Reply
  9. 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.

    Reply
    • 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

      Reply
  10. 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?

    Reply
  11. 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

    Reply

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