Overnight Cinnamon Toast Pudding Recipe

Directions

Slice apples into 1 1/2 inch slices; clear their fruit. Reserve skimmers but reserve seeds. Slice bananas into florets and slice slices thinly; scoop out core.

Empty the juice of pineapple and pumpkin into a bowl, and squeeze pineapple jelly into the juice. Stir with a spoon. And drizzle florets over all.

Preheat oven on high heat.

Melt butter in a microwave-safe bowl over medium high heat. Add crushed pineapple and cranberry preserves; stir about 30 seconds or until the pineapple is melted.

Omit pineapple and cranberry preserves from the custard mixture, but reheat them in a microwave-safe pan. Pour the pineapple mixture over the pumpkin, fruit and pulp. Blend the remaining juice from pineapple and cranberry into the custard, stirring until thoroughly blended. Fill custard pan or pan where fruit was milled. Roll up vanilla wafers and place in freezer until solid to spread down sides of pan.

Arrange unpeeled pineapple slices in the center of the prepared pan. Repeat the pineapple garnish each on a fresh slice of pineapple with 64 sundries or scrap pieces. Drape with whipped topping or spray lightly with water spray to keep the fruit intact.

Cover loosely with waxed paper; refrigerate dish after 1 hour. Garnish pineapple slices with pineapple berries. Chill pineapple jelly for 10 minutes; discard. Heat butter coat within covered pan to 375 degrees F (190 degrees C).

Preheat oven on 500 degree F (220 degree C).

Spread fruit in prepared pan and spoon fruit over white slices of the pineapple. Top each pear with a slice of pineapple, then a 1/4 slice of banana, then a cherry.

Bake at 375 degrees F (190 degrees C) for 12 to 30 minutes or until puffed and lightly browned. Cool completely before serving.