Heavenly Cake - Caramelized Pineapple Pudding Cakes

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Brown and yellow spangled, slightly mangled, caramel-y chew, sweet puddin' cakes.

"First try my cake!" Chavi said. I thought the fly swatter added just the right touch...

In all honesty, my heart was not in it in this one. I was a bit overwhelmed by this recipe and just started work after vacation. I was puckered out. I took a bit of a short cut with this brioche. Since enriched bread is not helped as much by a long slow maturation of the yeast anyway and we are glomming on to this lots of other goo I decided to skip all of the refrigeration and shaping steps. I did do the soaker for an hour or two and then just mixed it all together to form a very battery type dough.

I gave it one good, long, rise for about 2 1/2 hours.

Pop em in the toaster. A dairy bread must have a known shape to comply with kosher laws. Brioche is the perfect example. Thus, I did not make it into a standard loaf. I covered the top with tinfoil 3/4 of the way through. Only the bottom got a little burnt.

Cut these up before I went to work. They were perfect when I got home.

creme anglais and brioche ready to cool.

I made the second caramel in a sauce pan, poured the pineapple in and then poured it all into this tinfoil to toast.

The bottom caramel, on the other hand, became these lovely little frisbees.

I did not even attempt to make a swirly pattern...

It looks like the caramel turned out pretty much rock hard like everyone elses. Some of it was more like taffy though. We had spaghetti and meat sauce tonight so we will have to wait until tomorrow to taste them. I'll try to update the post when we do.

-Update. These taste outrageous! Really delicious and worth the effort.