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Quarantine Cooking: Pineapple Bread Pudding Recipe - Want an easy dessert recipe? Paula’s got you covered because today’s recipe is not only delicious but is simple to make…Pineapple pudding!
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#pauladeen #quarantinecooking
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0:00
- Hey, my friends,
0:01
we're back in the kitchen here today in Savannah, Georgia.
0:04
I'm Paula Dean, and I hope that you have enjoyed
0:10
my little cooking shows on YouTube.
0:14
Since the quarantine started,
0:18
I wanted to find a way to just come in
0:21
and spend a few minutes with y'all,
0:23
and hopefully forget all about the problems
0:26
just for a short while.
0:27
So, I was saying earlier,
0:30
we're gonna have to change the name
0:32
from Quarantine Cooking to something else, right?
0:35
Have y'all got any ideas, Theresa, Eddie?
0:38
- [Theresa] I'm hoping people will send some ideas.
0:40
- Okay, good, that's what I'm hoping too,
0:42
that y'all will send some ideas.
0:45
You know, I have asked people out there
0:48
if they had a favorite recipe,
0:50
to send it to me, and I would share it with everybody
0:54
if they were one of those kind of people
0:56
that like to share.
0:59
I have gotten so many sweet, sweet letters,
1:05
and so many recipes for me to try.
1:08
Well, the recipe that we're gonna do today
1:11
is, it's another super simple,
1:15
and there's a good chance
1:17
that you might have everything in your house
1:20
that is required for this recipe.
1:23
And the name of this recipe is Pineapple Pudding.
1:28
So I'm assuming that this was not a side dish,
1:33
but a dessert piece,
1:35
because it sounds like vanilla ice cream might be real good,
1:39
might taste like a pineapple sunday.
1:42
You know, if you had some ice cream on it.
1:44
But, Lindsay Perelli sent me this,
1:48
and Eddie, go ahead and make fun of me
1:51
right now. - [Eddie] I'm not gonna
1:52
make fun of you now. - He makes fun of me
1:54
when I say some words,
1:56
and Boston, Massachusetts is one of them.
1:59
He makes fun.
2:00
How am I supposed to say it?
2:02
- [Eddie] You said it, you said it right?
2:03
- I did say it right, Massachusetts.
2:05
- [Eddie] Nope, that you said it right.
2:07
(Eddie and Paula laughs)
2:08
- Well, I've always said Massachusetts.
2:10
- [Eddie] Yeah, you're putting the T in the wrong-
2:11
- Is that right or wrong?
2:13
- You're putting the T in the wrong spot.
2:16
Massachusetts.
2:18
- Say that one more time.
2:19
- [Eddie} Massachusetts.
2:20
- Massachusetts.
2:22
- [Eddie] Yip, there you go.
2:23
- See, I don't see no C-H-E-W in there anywhere, chew.
2:27
- [Eddie] Well, there's no W, but there's a C.
2:29
- [Theresa] There's a C and a H.
2:31
- Yeah, but it, to me, Massachusetts.
2:37
- [Eddie] Chusetts.
2:38
- I'd wind up saying something really (indistinct)
2:40
trying to pronounce it.
2:42
But anyway- - [Eddie} Let's just go
2:43
with Boston.
2:44
- Thank, Boston.
2:46
What a great town.
2:47
The city, that is.
2:51
Lindsay Perelli lives there in that town in Boston.
2:57
And she sent me this pineapple pudding.
3:01
And this is an old family recipe.
3:03
She said, as long as she can remember,
3:06
this is one of the dishes
3:09
that was on the counter, on the table.
3:12
So, thank you, thank you.
3:14
Thank you, Lindsay, for sharing it with me,
3:17
and all of our friends out there.
3:20
You know, I really can appreciate
3:22
a quick, quick, easy dish,
3:27
you know, that I can do in an emergency,
3:30
when I'm in an emergency.
3:32
All right, so it's four eggs.
3:39
Is that a stick of melted butter?
3:41
- [Theresa] Yes, ma'am.
3:42
- Okie doke, I thought it looked like a whole stick.
3:47
Eddie, could you hand me that spatula right there,
3:50
that little?
3:51
Yeah, yeah, thank you.
3:55
This is an old one.
3:56
It's says, "Hey, y'all,"
3:57
I love those little narrow ones.
3:59
I can get it down in my jar of mayonnaise,
4:03
and get every drop out.
4:06
All right, cup of sugar.
4:10
So I'm gonna beat this up.
4:13
You know what, Eddie?
4:14
Somebody just sent me-
4:16
- [Eddie] That whisk, yeah.
4:17
- Yes. - [Eddie] Right there.
4:19
- Oh, it's right here.
4:20
- [Eddie] The Danish whisk.
4:21
- It's a Danish whisk,
4:23
and someone sent this to me
4:26
'cause they've seen me,
4:28
you know, getting a regular whisk all gummed up.
4:31
You know, if you're doing something thick
4:33
and I don't have the name
4:34
of the person on my tongue right this minute,
4:37
that sent this.
4:38
So, didn't I write it down?
4:41
- [Eddie] We did, we did a little video last week.
4:44
- Oh we did? - [Eddie] Yeah.
4:45
- Oh, okay.
4:46
So I've already thanked ya,
4:48
but I'm gonna thank ya again.
4:52
So let's see how it works.
4:53
This'll be the first time I've ever used
4:54
a Danish whisk.
4:58
Gosh, that works pretty good, y'all.
5:03
You know where it would really tell how good it is,
5:08
is if you were mixing up flour, something real stiff,
5:12
boy hottie, this would do the trick.
5:14
Look it's even got that little tiny hole right there
5:17
that can beat up little things.
5:25
I like it, I like it a lot.
5:28
All right, 20 ounces of crushed canned pineapple.
5:38
And Lindsay didn't say whether or not you drain it.
5:43
So, if it doesn't say drain, I don't drain.
5:48
This is great, this is a great-
5:51
- [Theresa] Tool.
5:52
- Yes, all right.
5:56
So I have prepared a dish.
5:59
Now, Lindsay says she uses a 9 x 9,
6:03
but she said a 13 x 9 will work also.
6:07
Now I've sprayed this, so it'll be nonstick.
6:10
And she said, they'll use a whole, the whole thing.
6:15
The whole loaf of French bread.
6:17
- [Theresa] Italian - Italian bread, was that...
6:23
Yeah, one loaf of Italian bread, broken into pieces.
6:27
Use the whole loaf, she says.
6:31
So I'm gonna have to
6:32
kinda mash... - [Theresa] I know.
6:33
- To fit in here.
6:34
I'm thinking the 13 x 9 x 2 pans.
6:37
- [Theresa] Well, she puts a little note on there.
6:39
- Yeah, she said you can use a 13 x 9 x 2.
6:43
I don't- - [Eddie] It must soak down
6:45
once you put all that in.
6:46
- Yeah, I mean, you know it's gonna soak it up,
6:48
but I think we need to switch over to a 9 x 13.
6:53
So y'all hold on, I'm going to the pantry.
6:58
Okay, Lindsay said,
7:00
if you don't wanna use a 9 x 9,
7:02
you can use a 13 x 9.
7:04
Well, I'm telling you,
7:06
I just don't think this 9 x 9
7:07
is gonna hold all this stuff.
7:09
So I ran to the dish pantry
7:12
and I got...
7:17
That don't smell good, does it, when it gets up your nose?
7:23
All right. - [Eddie] I think Lindsay said
7:25
she was a school teacher in Boston.
7:27
- Oh, is she?
7:29
- [Eddie] So hopefully this (indistinct) is going well.
7:31
- Oh, gosh, have they gone back to school in Boston,
7:36
or are they virtual right now, Eddie?
7:39
- [Eddie] I'm not sure.
7:40
- [Theresa] Lots of schools are different.
7:41
Oh, well all you teachers out there, Lindsay,
7:48
y'all deserve a big old pat on your back
7:51
because that was such a humongous
7:56
change in our life.
7:58
So I hope all is well,
8:01
and I hope that you're still doing what you love to do,
8:05
and that's teach,
8:07
like you're teaching me today
8:12
to make this pineapple pudding.
8:23
(Paula laughs)
8:25
(Eddie laughs)
8:27
- [Theresa] Needless to say-
8:29
- Dang gum it, get back up in there.
8:31
You know, I take these apart, you know, to wash them,
8:35
and so once you take them apart-
8:39
- [Theresa] they come apart.
8:40
- They come apart.
8:43
Okay, so I'm just gonna make sure I spread this out
8:49
to cover all of our Italian bread,
8:59
you know, so it can all soak in.
9:03
Like I said, I'm gonna make sure
9:05
every drop can get down in there
9:10
and do what it's supposed to do to that Italian bread.
9:17
It looks delicious, doesn't it?
9:24
So what you think so far, Lindsay?
9:27
Are we doing good, girl?
9:33
Okay, so she tells us to slip this into
9:36
a preheated oven, and she says,
9:41
bake it in a 400 degree oven.
9:47
Pour the mixture out and bake until bubbly
9:49
and golden brown on top, about 30 to 40 minutes.
9:52
She said, "Enjoy warm or chilled."
9:58
So, 30 to 40 minutes,
10:00
which oven do you want me to put this in?
10:01
- [Theresa] To the left-hand side, please.
10:03
- Over here? Okay.
10:05
That one was set at 400, so we are ready to go.
10:12
And I'm gonna set the timer.
10:15
- [Theresa] I have the timer.
10:16
- Okay, 30 minutes, Theresa.
10:18
- [Theresa] Yeah, let's start there.
10:20
- Yeah.
10:23
So you're gonna be amazed
10:25
at how quick that 30 minutes goes by.
10:28
I told y'all it'd be a quick 30 or 40 minutes
10:31
on that pineapple pudding, didn't I?
10:34
Well, it's ready.
10:36
And it looks delicious.
10:42
Oh, it's getting nice and toasty brown,
10:47
just like Lindsay said it would.
10:54
Wow, doesn't that look good?
10:58
- [Theresa] Yum.
11:00
- I'm gonna just a little teeny taste.
11:06
Whoa.
11:07
- [Eddie] I can hear it sizzling.
11:09
- I know, it will burn your mouth up.
11:22
This calls for ice cream, y'all.
11:24
- [Eddie] Definitely. - Definitely ice cream
11:27
or fresh whipped cream.
11:30
Look at the steam coming up,
11:34
but isn't that pretty?
11:36
It almost looks like creamed corn, doesn't it?
11:40
But it's not.
11:44
I'm scared. - [Eddie} And It
11:46
kind of smells like fresh bread has just been baked.
11:50
With that Italian bread. - Come get your spoon,
11:53
come get your spoon, Theresa.
11:56
It's good.
11:57
- [Theresa] What,
11:57
you want me to burn my mouth with you?
11:58
- No, please blow on it before you pop it in your mouth.
12:05
It's not real sweet.
12:07
- I love that.
12:09
- So to me, when something is not too sweet,
12:14
it screams for ice cream.
12:19
And the ice cream is gonna marry perfectly with that.
12:26
My spoon is even piping hot from dipping it.
12:29
- [Theresa] It's good though.
12:31
- Ain't it good?
12:32
- [Theresa] Hmm.
12:34
- [Theresa] I would tell you though,
12:35
the only other thing I would say
12:36
is like we talked about in one of the little breaks,
12:40
it could probably go bigger than a 9 x 9,
12:42
but smaller than 9 x 13,
12:44
and it would be a little bit juicier.
12:48
You like it like-
12:49
- I don't know,
12:50
I think this size was- - [Theresa] Perfect?
12:52
Absolutely perfect for it.
12:53
It reminds me of my pineapple casserole recipe
12:59
that I love to serve with ham.
13:02
- [Theresa] Have we made that? - It's just real, real good.
13:04
Yeah, I think we've made it.
13:06
- [Theresa] Yeah, we made it for one of our TV shows
13:08
that we did, but I don't think we made it yet for this,
13:10
so we might have to pull that out.
13:12
- And you can see how this is kinda dry,
13:16
you know, 'cause it wasn't much liquid in it.
13:18
So again, that ice cream...
13:20
(Paula laughs)
13:22
I have been on an ice cream-
13:24
- [Theresa] Kick. - Kick, since
13:27
we have been quarantined.
13:29
Every night, every night I have ice cream.
13:33
Oh. - [Theresa] Lindsay,
13:34
you did good.
13:35
- Yes, she did.
13:36
Thank you so much for sharing something
13:38
that means a lot to your family.
13:41
And I appreciate it,
13:43
and that's gonna mean a lot
13:44
to many more families out there.
13:47
And I wanted to say something else.
13:52
Oh, because it's not real, real sweet,
13:54
this also would be good served with ham,
13:57
with a baked ham.
13:58
- [Theresa] Oh, yeah.
13:59
- That's a sign.
14:01
Thank you, Lindsay.
14:04
I caught that crunchy bread.
14:06
Loving best dishes to all y'all out there.
14:10
If you've got a recipe to share,
14:11
send it to me.
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