Description
This Pineapple Upside Down Bread Pudding is a delightful twist on classic bread pudding featuring caramelized pineapple slices and cherries baked atop a rich custard-soaked brioche. The sweet and tangy pineapple melds beautifully with the creamy custard and buttery caramel base, making it a comforting tropical dessert perfect for any occasion.
Ingredients
Scale
Caramel and Fruit Layer
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1 can (20 oz) pineapple slices, drained and juice reserved
- 8–10 maraschino cherries (optional)
Bread Pudding
- 4 cups cubed brioche or challah bread (day-old or lightly toasted)
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tablespoons reserved pineapple juice (from the canned pineapple)
Instructions
- Preheat and prepare the baking dish: Set your oven to 350°F (175°C). Grease a 9-inch square or similarly sized baking dish to prevent sticking.
- Make the caramel layer: In a small saucepan over medium heat, melt together the unsalted butter and packed brown sugar, stirring occasionally until bubbly and smooth, about 2–3 minutes. Immediately pour this caramel mixture into the bottom of your prepared baking dish.
- Arrange the pineapple and cherries: Lay the drained pineapple slices evenly over the caramel layer in the baking dish. If using, place maraschino cherries in the center holes of the pineapple slices for a classic look.
- Prepare the custard mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and 2 tablespoons of the reserved pineapple juice until thoroughly combined.
- Soak the bread: Add the cubed brioche or challah bread to the custard mixture. Gently stir to coat all bread pieces evenly and let this mixture rest for 10 minutes so the bread absorbs the custard.
- Assemble the pudding: Carefully spoon the soaked bread mixture over the pineapple and caramel layer in the baking dish. Spread and smooth the top evenly.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard has set firmly.
- Cool and serve: Remove from the oven and allow the pudding to cool for 10 to 15 minutes before serving. For an impressive presentation, invert the pudding onto a serving plate to reveal the pineapple topping, or serve directly from the dish.
Notes
- Best served warm with whipped cream or vanilla ice cream for added indulgence.
- You can substitute pineapple tidbits for slices if easier slicing is desired.
- Day-old or lightly toasted bread works best to absorb the custard without becoming mushy.
- Use a sturdy bread like brioche or challah for a rich texture.
