Bread pudding loaded up with a pineapple brown sugar “topping” – you flip the pan upside down to plate the pudding – just like the traditional pineapple upside-down cake, but a bread pudding instead!
Why I Think You’ll Love This Recipe
- This recipe is an excellent way to use up stale bread or buns. Bread puddings are even better if you let the bread/bun cubes dry out for a while!
- This is a fruity, tropical twist on classic bread pudding, definitely one for pineapple lovers!
Make This The Day Before
In order to make this the night before and bake up the following day for breakfast, you will need to dry out the cubes of bread before combining them with the liquid.
- Tear the bread or buns you are using into one-inch cubes and place them on a baking sheet.
- Bake in a 250°F oven, turning the bread cubes every 5 minutes until completely dried out. Then, use in the recipe as directed.
- Cover with plastic wrap and refrigerate until baking the next day.
Canned Pineapple Tips
The key is to use canned pineapple rings in juice, not syrup. Pineapple juice is quite tangy, and you will need it to foil the sweetness of the condensed milk. If you use the syrup type, it might be too sweet for you.
You can also use pineapple tidbits, simply place them in one layer like you would the pineapple rings, and add in the marachino cherries between the pieces as desired.
More Upside Down Cakes!
So, who is on board to try this crazy new concoction out? Are you a bread pudding lover? In all honesty, I think that even if you aren’t, this one might convert you. If you love a good pineapple upside down cake, then you are simply going to adore this!
Happy baking, everyone!
Love,
Karlynn
Pineapple Upside Down Bread Pudding
Ingredients
- 1/2 cup salted butter melted
- 1/2 cup brown sugar firmly packed
- one 398 ml can pineapple slices drained, juice reserved
- 16 maraschino cherries sliced in half
- 4 large eggs
- one 300 ml can sweetened condensed milk
- 3/4 cup pineapple juice
- 1 teaspoon vanilla
- 8 cups cubed white bread 1/2 inch cubes, old bread is best
Instructions
- Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8×8 baking pan.
- Arrange the pineapple slices on the bottom, as many as you like from the can. I like to cut the slices in half to fit more pieces on top. Place maraschino cherries between slices as desired.
- Whisk together the eggs, condensed milk, pineapple juice, vanilla, and the remaining 1/4 cup melted butter. Fold in the bread cubes. Let sit for 10-15 minutes so the mixture soaks into the bread.
- Preheat your oven to 350 °F.
- Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is at least 165°F and firm with a little jiggle. The pudding will puff up as it cooks, then collapse once removed from the oven, this is normal. You can use a thermometer to make sure that the interior of the pudding reaches at least 165°F.
- Remove from the oven. Let cool until the pan is safe to touch. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve warm with a little vanilla ice cream if wanted!
Notes
- Make sure that the bread pudding is cooked to a minimum of 165°F in the center, as there are eggs in it.
Nutrition
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Julie says
Literally everyone who had some exclaimed, “Oh my gosh!” And asked for the recipe!
Pamela F Meyers says
I am eager to make this but my cans of sweetened condensed milk are 396ml and evaporated milk is 354.
Ella says
Do you leave bread out of bag?
Esther Wyszynski says
This is the best recipe. Easy to make in a hurry!!
The Kitchen Magpie says
AND it uses old bread! It’s so good!
Esther Lord says
I made this last night as part of our New Year’s Eve munchies spread and let me just say that this is FREAKING DEEEEELICIOUS 🤪!!! It was a huge hit with everyone 🤗. My husband asked me to put this recipe in with his favorites. I did double up on the melted butter and brown sugar and I’m glad that I did because when I turned it over onto my serving dish there was plenty of that saucy deliciousness all over the top and sides. I agree with my husband, this recipe is most definitely a keeper !! Thank you for sharing 😉 ✌️
Ruth says
I’m
Beverley Sawer says
Nicola Worby x