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
Scale
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
