Pineapple Upside Down Bread Pudding
This easy recipe combines bread pudding with pineapple upside-down cake, making it perfect for a weekend breakfast or dessert.
Servings: 8
Calories: 310kcal
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 8x8 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
Calories: 310kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 350mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 2.2mg | Calcium: 144mg | Iron: 2.1mg