If you’re searching for a dessert that conjures pure joy and a hint of nostalgia, Pineapple Upside Down Bread Pudding is about to become your new obsession. Imagine the buttery caramel edges of classic pineapple upside down cake merging with the pillowy richness of brioche bread pudding — it’s a tropical twist on two beloved desserts, all in one spoonful. Tart-sweet pineapple, golden brown sugar, and a creamy, custardy interior make each bite irresistibly lush and comforting. Whether you’re hosting friends or just want a cozy treat for yourself, this pudding is the sunny pick-me-up you need.
Ingredients You’ll Need
The beauty of Pineapple Upside Down Bread Pudding lies in its simplicity: straightforward ingredients that work together to create a symphony of flavor and texture, from the deeply caramelized fruit to the melt-in-your-mouth custardy base. Each component has a special role to play, and choosing the best you can find makes all the difference.
- Day-old brioche or challah bread (4 cups, cubed): This is the heart of the pudding; stale, rich bread soaks up the custard beautifully without turning mushy.
- Crushed pineapple (1 cup, drained): Provides juicy sweetness and a lovely tang, infusing the whole pudding with tropical flair.
- Pineapple juice (1/2 cup): Adds a burst of concentrated pineapple flavor right into the custard base.
- Brown sugar (1/3 cup): Mixes with butter to create that sticky, caramelized upside-down layer everyone loves.
- Unsalted butter (1/4 cup, melted): Gives richness to the caramel layer and helps create a luscious, golden bottom (which becomes the top!).
- Granulated sugar (1/4 cup): Sweetens the custard and balances the tart pineapple.
- Large eggs (3): Essential for setting the custard; they give structure and silky texture.
- Whole milk (1 1/2 cups): The creamy backbone of the custard, ensuring every bite is lush.
- Heavy cream (1/2 cup): Adds an extra layer of decadence.
- Vanilla extract (1 teaspoon): Brings aromatic warmth that ties all the flavors together.
- Ground cinnamon (1/2 teaspoon): Adds a gentle spice, making the pudding feel cozy and fragrant.
- Salt (1/4 teaspoon): Just a touch brings out all the sweet and buttery notes.
- Maraschino cherries (for garnish, optional): Classic and fun—these scarlet pops of color make the presentation shine!
How to Make Pineapple Upside Down Bread Pudding
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C) — this ensures an even bake from the moment the dish goes in. Grease your 9×9-inch baking dish or a similar casserole to prevent any precious caramel from sticking later. In a small bowl, mix together the brown sugar and melted butter, then spread this mixture evenly on the bottom of your prepared dish. This will be the upside-down magic that forms a luscious, caramelized top.
Step 2: Layer the Pineapple and Cherries
Drain your crushed pineapple well to avoid excess liquid, then gently layer it over the brown sugar-butter mixture. If you love a pop of color and a bit of childhood whimsy, scatter a few maraschino cherries on top. These will end up peeking gorgeously through once the pudding is inverted, just like the classic cake that inspired this treat.
Step 3: Make the Custard Mixture
In a large bowl, whisk the eggs, whole milk, heavy cream, pineapple juice, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and fully integrated. This creamy, fragrant custard will infuse every bite of bread with tropical, vanilla warmth. Let your enthusiasm for this beautiful blend of flavors shine as you whisk!
Step 4: Soak the Bread
Add your cubed brioche (or challah) into the custard, stirring gently to ensure every piece is coated. Let it soak for 10 to 15 minutes: the bread will absorb most of the custard while retaining its shape, setting the stage for an ultra-creamy, never-soggy pudding.
Step 5: Assemble and Bake
Carefully spoon the soaked bread mixture over the pineapple layer in your baking dish, trying to keep that pineapple layer undisturbed. Bake for 45 to 50 minutes. You’ll know it’s ready when the top turns deep golden and the center looks just set but still slightly wobbly. That’s when the texture is absolutely perfect.
Step 6: Cool and Invert
Allow the pudding to cool for about 10 minutes before inverting it onto a serving plate. The anticipation will almost kill you, but it’s so worth it—this is where the pineapple and caramel reveal themselves, gleaming brightly on top. Serve it warm, scooping up all the saucy goodness to drizzle over each portion.
How to Serve Pineapple Upside Down Bread Pudding
Garnishes
Amp up the wow-factor with generous dollops of whipped cream, a scoop of vanilla ice cream, or a scattering of fresh pineapple chunks. For a really show-stopping finish, let those maraschino cherries dazzle atop each serving of Pineapple Upside Down Bread Pudding—trust me, the nostalgic pop of color never fails to make people smile.
Side Dishes
Though decadent on its own, Pineapple Upside Down Bread Pudding pairs beautifully with lighter fare. Consider a tart citrus salad or a bowl of fresh berries for contrast, or serve with hot coffee or spiced chai for a satisfying, well-rounded dessert experience. These touches help balance the natural sweetness of the pudding and complete the occasion.
Creative Ways to Present
If you want to get fancy, portion the pudding into individual ramekins pre-bake for a charming, personal dessert. For brunch gatherings, serve warm squares alongside bacon and fruit for a playful sweet-and-savory spread. Or, top with a drizzle of caramel or a rum-infused sauce for an adults-only treat that’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Let the Pineapple Upside Down Bread Pudding cool to room temperature, then cover tightly with foil or transfer to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for busy weeks or impromptu sweet cravings.
Freezing
Yes, you can freeze this pudding! Cut it into squares and wrap each one tightly in plastic, then place in a freezer bag. Pineapple Upside Down Bread Pudding will keep for about two months in the freezer. Thaw overnight in the refrigerator for best results—the texture and flavors will come right back to life.
Reheating
To bring back that fresh-baked magic, warm individual portions in the microwave for 20 to 30 seconds, or cover and heat larger portions in a 325°F oven until warmed through. If you like a crispy top, pop it under the broiler for a quick minute or two before serving.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just chop the fresh pineapple into small pieces and use in place of the canned version. Make sure to drain off any extra juice so the pudding doesn’t get too soggy. The flavor will be extra bright and delicious!
What’s the best bread for Pineapple Upside Down Bread Pudding?
Brioche and challah are both stellar choices—they’re rich, soft, and slightly sweet, giving the pudding its luxurious texture. Hawaiian rolls work wonderfully too, especially if you love an even sweeter result. Just be sure you’re using day-old (slightly stale) bread, so it absorbs the custard perfectly.
How do I know when the bread pudding is done baking?
Look for a golden top and a center that’s just set but still slightly jiggly. If you insert a knife into the center and it comes out mostly clean, your Pineapple Upside Down Bread Pudding is ready to be devoured!
Can I make this recipe dairy-free?
Definitely. Substitute your favorite non-dairy milk and cream (like coconut milk for extra tropical flavor) and use plant-based butter. The result will be just as delicious, with a slightly different but equally wonderful richness.
How can I prevent the pudding from sticking when I invert it?
Generously grease your baking dish before layering the ingredients. Letting the pudding cool for 10 minutes (but not more) after baking makes it less fragile and helps the caramel layer release cleanly. Running a knife gently around the edges before inverting can also help everything come out in one beautiful piece.
Final Thoughts
Don’t wait for a special occasion—treat yourself and your loved ones to Pineapple Upside Down Bread Pudding soon! It’s an irresistibly warm, cheerful dessert with all the cozy comfort of classic bread pudding and the bright, sunny flavors of pineapple upside down cake. I hope this recipe brings a bit of tropical sunshine to your kitchen, one delicious spoonful at a time.
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Pineapple Upside Down Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Upside Down Bread Pudding, a delightful twist on a classic dessert. With a moist bread pudding base topped with caramelized pineapple, it’s a perfect treat for any occasion.
Ingredients
Bread Pudding:
- 4 cups cubed brioche or challah bread (day-old preferred)
- 1 cup crushed pineapple (drained)
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 1/4 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Maraschino cherries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole.
- Prepare the bottom layer: Mix brown sugar and melted butter, spread over the bottom of the dish. Layer crushed pineapple and cherries.
- Prepare the bread mixture: Whisk together eggs, milk, cream, pineapple juice, sugar, vanilla, cinnamon, and salt. Fold in bread cubes and let soak.
- Bake: Pour bread mixture over pineapple layer. Bake for 45–50 minutes until set. Cool, then invert onto a plate.
- Serve: Serve warm. Optional: broil for a crispy top or top with whipped cream or ice cream.
Notes
- For a crispier top, broil the pudding for 1–2 minutes after baking.
- You can substitute the brioche with Hawaiian rolls for added sweetness.
- Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 27g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
