breadbasketcase.com. The roasted pineapple was delicious, as was the thickened roasting sauce and the creme anglaise. The only problem I had was the caramel itself--it looked perfect when I poured it into the custard cups, but when I turned them over onto the plate, the hardened caramel stayed stubbornly in the bottom of the cups.
With a few more seconds in the microwave, it softened enough to pour over the cake and it looked very attractive. It hardened immediately on contact, however, so it was more like caramel crunch than caramel sauce. Tasty, but not right.
As I am somewhat wont to do, I missed the instructions telling me to cut up the bread and let it dry out gradually. In fairness to me, I just got back from vacation last night and got out the cookbook this morning (Sunday). Fortunately, there was a one-hour alternative in a 200-degree oven. I chose that option.
I thought the pineapple basting sauce, which was also somewhat caramelized, but still liquid, might have been enough of a caramel flavor, and I think if I made it again, I might try it without the bottom caramel layer. Or I might just try cooking the sugar and water until it was very pale, as instructed to do. Following instructions is rarely a bad idea.
Sarah: "It tastes like Mad Men. Something about the pineapple and brown sugar makes me think of the 60's. It makes me want a Manhattan. I like it."
Karen: "I like it too. I can't imagine having it any other way than warm. It's quite a bit sweeter than most of Rose's other cakes."
Jim: "The caramel was a little hard to deal with, and I wish the bread had been a little firmer, but the flavors went really well together."