Red, White and Blue Foole
Stonefruit Bread Pudding

After the Carnival Pudding

After the Carnival Pudding


  • Scones from 1 package Maple Scone Mix (Day old will produce the best results)
  • 1 8-1/4-oz can crushed pineapple, drained
  • 4 slightly beaten egg yolks
  • 1tsp Orange Vanilla Sugar
  • 1/2 cup sugar
  • 3 tbsp butter or margarine, melted
  • 2 cups milk
  • 1/4 tsp almond extract
  • 1/8 tsp salt
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 cup raisins

In a greased 8x8x2-inch baking dish arrange half of the bread cubes. Spoon pineapple and raisins over Maple Scones. In a large mixing bowl beat together egg yolks, milk, sugar, butter or margarine, Orange Vanilla Sugar, almond extract, and salt. Pour over fruit and scones. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove from oven. Increase oven temperature to 450 degree F. For meringue, in a large mixer bowl beat egg whites and cream of tarter with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form (tips stand straight).Gently spread the meringue evenly over the hot baked pudding. Return dish to oven and bake in a 450 degree F oven for 4 to 5 minutes more or until meringue is golden. Serve warm. Serves 9.


Photo Credit: Woman's Weekly


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