Pineapple Upside Down Bread Pudding
Just call me a Mean Girl, because I know that more than a few of you were dying with curiosity yesterday when I posted my Instagram photo of this beauty. My hint? That it wasn’t what you thought it was.
When you shoot the photo from above, it looks like your garden variety pineapple upside-down cake, which while amazing, wasn’t what I was making for you all the try this Easter.
What I wanted you to try out was my new Pineapple Upside Down Bread Pudding.
Who would have thought that this could and would be a thing? I came across the idea in an old cookbook of mine and while I didn’t like the recipe one bit – I could tell it was going to be too plain and really dry – the idea was planted.
Pineapple Upside Down Bread Pudding was happening, and was happening now.
Do I have to tell you that it was a hit? You can probably guess that of course it was. Mike, who doesn’t like pineapple (what is wrong with him?) simply ate the bread pudding part (which I didn’t tell him had pineapple juice) and thoroughly enjoyed it.
The topping is very sweet, just like pineapple upside down cake is, but the bread pudding, even with the condensed milk, is not too sweet.
The key is to make sure that you use canned pineapple rings in juice, not syrup. Pineapple juice is quite tangy, and you are going to need that to foil the sweetness of the condensed milk.
So who is on board for trying 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 you more than chocolate,
- 1/2 cup salted butter melted
- 1/2 cup brown sugar firmly packed
- slices one small can of pineapple 6-8 slices in it with juice
- maraschino cherries
- 3 eggs beaten
- 1 can of condensed milk 300ml
- 3/4 cup pineapple juice
- 1 tsp vanilla
- 8 cups of 1/2 inch cubes of white bread day old is best
Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8x8 baking pan evenly.
Arrange the pineapple slices on the bottom, as many as you like. I like to cut the slices in half so there is more pineapple on top. Place maraschino cherries between slices.
Whisk together the eggs, condensed milk, pineapple juice, vanilla and remaining butter. Fold in the bread cubes. Let sit for 10-15 minutes so that the mixture soaks into the bread.
Pre-heat your oven while waiting to 350Â°F.
Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is cooked.
Remove from the oven. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve hot - with a little vanilla ice cream if wanted!