Recipe for cooking pineapple meringue bread pudding

Recipes from Southeast Asia :: Southeast Asian Desserts

3 c. 1/2-in. cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
    drained (reserve syrup)
3 eggs, separated
1/3 c. packed brown sugar
1/2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. coconut milk
1/4 tsp. cream of tartar
1/4 c. sugar

Place bread cubes in greased 10 x 6-in. baking dish or 8-in. square or rectangular baking dish. Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in coconut milk. Pour over bread cubes and pineapple. Bake uncovered or without a lid at 350 degrees fahrenheit until knife inserted halfway between center and edge comes out clean, 30 to 40 mins.

Remove from oven. Beat egg whites and cream of tartar on med. speed until foamy. Beat in the 1/4 c. sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not over-beat. Spread over pudding. Bake until delicate golden brown, 8 to 10 mins. Let stand 5 mins.

Yields 8 servings.