Brazilian Cheese Bread Pudding with Caramelized Pineapple (Pudim de Queijo e Abacaxi Caramelizado) – A Vegetarian Feast

Allergens

Dairy (Cheese, Milk, Heavy Cream) - Eggs

Ingredients

• 1 pound (450g) Farofa cheese, grated
• 5 large eggs
• 2 cups (480ml) milk
• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (3g) salt
• 1 large ripe pineapple, peeled, cored, and cut into 1/2
• inch (1.2cm) thick slices
• 1 cup (200g) brown sugar
• 4 tablespoons (60g) unsalted butter
• 1/2 teaspoon (3ml) lemon juice
• 1/2 teaspoon (3g) ground cinnamon
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33cm) baking dish and set aside.
2. In a large bowl, whisk together the grated Farofa cheese, eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined. Pour the mixture into the prepared baking dish and smooth the top.
3. Arrange the pineapple slices on top of the cheese pudding in a decorative pattern.
4. In a small saucepan over medium heat, combine the brown sugar, butter, lemon juice, and ground cinnamon. Stir until the sugar is dissolved and the mixture becomes a thick caramel sauce.
5. Drizzle the caramel sauce evenly over the pineapple slices, ensuring each piece is well coated.
6. Bake the pudding in the preheated oven for 40 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
7. Dust with powdered sugar and serve warm.

Chef’s Insight

Allow the caramelized pineapple to cool slightly before adding it to the cheese pudding to prevent the heat from cooking the egg mixture further.