pineapple stuffing

yes, it’s pineapple stuffing.

others might call this bread pudding, but it is called pineapple stuffing in my house. this is a family legacy that i have inherited when i married K, and therefore the most important part of holiday meals. K has told me stories of holiday dinners where each family member brought their own dish so that they would be certain to have leftovers to take home. i have never had the pleasure of tasting the family’s traditional recipe, as it contains a holiday-worthy amount of milk, butter and eggs, but i believe this adaptation is an honest defender of the notion of vegan decadence.

another question: is it a dessert, or is it a side dish? the debate is hot and the jury is out, but i think it is fine to eat with the meal, with dessert, and chilled for breakfast the next day, with, perhaps, a dollop of whipped coconut cream…

pineapple stuffing

with help from jamie oliver

3/4 batch prepared hawaiian rolls, or about 3/4 loaf store-bought white bread
6 tbl vegan butter, cubed
1 can pineapple chunks in juice, drained
3 1/3 c non-dairy milk
1 2/3 c water
5 tbl cornstarch
6 tbl sugar
1/2 tsp salt
1 tsp vanilla extract

– preheat oven to 350F

– prepare the pudding base by whisking together the soymilk, water, cornstarch, sugar, salt and vanilla in a saucepan over medium heat for 6-8 minutes or until thick, whisking constantly

– cube the bread and toss with the cubed butter and drained pineapple chunks

– fold in the pudding and pour mixture into greased 9×13 casserole dish

– leave to soak at least 30 minutes (i left mine in the fridge overnight)

– bake for 30 minutes or until lightly golden on top

– let cool for 10 minutes or so before serving, but is most often served at room temperature, and is delicious at any temperature


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