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Wicked Awesome….


A friend of mine, who’s outlook on life is something that I greatly appreciate, posted a link to a website called 1000 Awesome Things.

It’s a great blog that helps you focus on the little things in life you might be forgetting to think about (and, he just came out with a book form as well…no, I don’t know him but I am just throwing out a plug for a fellow blogger).

I spent hours going through the blog.

Some of the post are thought provoking.

And some are just silly.

Some just make you smile.

I especially loved the posted called Fat Baseball players.

It was highlighting the fact that fat baseball players are awesome because they give men hope (well, women too I guess) that they can one day play professional sports (we will just overlook their natural talent to play the sport that you most likely do not possess).

Personally my hopes were pinned to curling.

But now they have all gone and started getting in super shape and what not.

Boo on them I say.

Stay fat.

Keep my Winter Olympic dream alive curling community.

Then there is Finally getting a piece of popcorn that’s been stuck in your teeth all day out post.

Which isn’t that the truth.

Isn’t there just such a sense of relief when it breaks free.

Not only for the fact that it is no longer wedged up there like a pair of underwear gone wrong, but you no longer have to be caught looking like a complete moron.

I don’t know about you, but I always get caught with my finger trying to pick it out of there, making me look like a bass fish with a giant finger hook in my mouth.

Or better yet is when you discreetly try and remove it with your tongue.

This never works, I don’t know why I bother.

And what’s worse is usually there is some creepy guy thinking I am trying to come on to him while I’m just trying to remove popcorn.

So yes, finally getting that piece out is awesome.

There are tons I could list, but I won’t, because clearly you have better things to do with your life.

I don’t, but you probably do. 🙂

It did get me thinking, what would be on my Awesome list? And well…bread pudding.

That’s right.

I think that my bread pudding should be put on the Awesome list.

I have many a testimonial from CCbP readers that tell me it’s awesome, so surely that counts!!!!

Today’s awesome bread pudding combines my love of pineapple upside down cake and the obvious, already stated, bread pudding.

What is extra awesome about this is that it’s self saucing.

That gives it this really yummy sticky bun-ness (yes, not a word…is now) where it’s all caramelized around the edges and soft and inviting in the middle.

I originally was going to make this in custard cups (10 oz ones) but decided that using mini spring forms would make it some much easier to remove.

And well, they do.

These don’t get baked in a water bath.

I was nervous about making that decision because I am a water bath kind of baking girl, but it worked out just great.

Dare I saw awesome. 😀


Wicked Awesome Pineapple Upside Down Bread Pudding

4 pineapple rings
4 maraschino cherries (you can skip…I wanted the color for the photos)
1 cup brown sugar, packed
½ cup unsalted butter

1 cup unsweetened coconut milk
1 cup heavy whipping cream (at least 40%)
½ cup granulated sugar
2 eggs
2 egg yolks
pinch of salt
10 small croissants (on the stale side)

Preheat oven to 350F.

Butter 4 mini spring form pans or large custard cups (about 10 oz). Place a pineapple ring in the middle of each pan. Place a cherry in the middle of the pineapple ring. Set aside.

Take the 1 cup brown sugar and ½ cup unsalted butter and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, 2-3 minutes. Divide evenly among the 4 pans, pouring the mixture over the pineapple rings.

Tear croissants into pieces. Distribute evenly among the 4 pans. You will have leftovers at first, but once you add the custard we will be squishing down and you will be adding more bread most likely.

Mix the eggs, egg yolks, sugar and salt together in a bowl. Then stir in the heavy cream and coconut milk.

Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your croissants are. Don’t feel like you have to use all the custard.

Bake in the center rack about 30-35 minutes. Let cool for 2-3 minutes.

Turn bread pudding onto a plate. Release sides and remove the pan. Serve immediately. Maybe with whipped cream. But really it’s good all on it’s own.

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Comments

  2. OMG! I am such a fan of bread pudding. I never pass it up if it is on a menu just in case it is that one recipe that surpasses the bread pudding I had in Vegas that is no longer available! I’m usually disappointed and have spent bundles on dried out, overly sweet masses that are just horrible! This looks so promising! Coconut milk and cream for starters and then that topping! Gonna go check this out!

    Reply

  5. Hi Peabody, These look awesome! I was wondering if there is anything else that can be substituted for the coconut milk? Regular milk maybe? While I’m not a huge fan of coconut, these look so good, I’m going to have to try them!

    Reply

  8. Your timing is impeccable on posting this, Peabody! My mom’s 63rd birthday is tomorrow and I wanted just the right thing for her and she will ♥ this! I appreciate you taking a couple extra pounds for the team and making and posting all of these ridiculously amazing looking (and of the ones I’ve tried, quite tasty) recipes. My mouth (but not so much my hips) THANK YOU! 🙂

    Reply

  12. Awesome I may not be but I’ve never minded being obvious:
    You and the Upside-down Bread Pudding are Awesome … you are maybe more awesome than the bread pudding but then the bread pudding can only be bread pudding and you are so much more! See I said obvious.

    Reply

  14. Looks really neat!!!

    I did some individual pinepapple upside down cake lately and a bread pudding today!
    Nice idea to combine the best of both 🙂

    Reply

  16. This looks incredible. My brother’s favorite is pineapple upside down cake – he always requests it for his birthday. I might just have to make this to shake it up a bit this year.

    Reply

  17. Yup, this bread is wicked awesome – so is the fact that you used the word “wicked” and you are not even from Boston, right?!

    Reply

  19. Oh my. That IS wicked. And I can’t wait to try it.

    Laughed out loud at your fat baseball player comment. I don’t follow it much anymore but my son came over last week and we watched a game. I kept looking at the pitcher and finally said: he’s fat as a pig! Then, looking more carefully, nearly all the players were not what I call fit. And their uniforms! All baggy..like we do to hide our tummies. What happened to those skin tight uniforms? Imagine they were voted out. Too funny.

    Reply

  20. Definitely on the awesome list!!! You totally got me on the popcorn…I just got a piece out the other day and gosh I thought it was up there for good! I totally was the idiot trying to get it out with my tongue in carpool! I got it with a toothpick…thank goodness! I won!

    Reply

  21. Sounds like a funny blog…will have to check it out.
    We share an insane love of bread pudding and this one is absolutly awesome and should be on every awesome list for sweets!

    Reply

  25. You are on that list, right? Because you are definitely awesome! As is the cake. I love your genius in putting wonderful things together to make them…awesome.

    Reply

  27. Getting a post from you in my reader should definitely have been in that book! As an often-professed pineapple fan, I am in love with this pudding! 🙂

    Reply

  31. 1. Completely agree with the whole popcorn thing. 100%.

    2. I would really like to rent a room in the part of your imagination that comes up with stuff like this. Seriously–you are incredible.

    Reply

  32. I make this recipe and it is delish! The croissants take a regular bread pudding over the top. Next time I won’t squish the croissants in the liquid because I like my pudding more airy. I’ll add a rum to the custard as well. Thanks for the recipe.

    Reply

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