Pineapple Upside-Down Bread Pudding contains all the wonderful fruity flavors of the traditional upside-down cake but in bread pudding form! This bread pudding cake has a caramelized top layer with a super moist, buttery, melt-in-your-mouth interior.
This Pineapple Upside Down Bread Pudding is the cake in bread pudding form with pineapple, brown sugar, and cherries all topped with rich brown sugar sauce.
Tired of the usual pineapple upside down cake? Try a fabulous bread pudding instead!
Ingredients
For the Bread Pudding:
1 can (20 oz) crushed pineapple, drained
15-20 maraschino cherries
2 cups heavy whipping cream (at least 40%)
1 cup brown sugar, packed
2 eggs
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Ingredients
For the Bread Pudding:
1 can (20 oz) crushed pineapple, drained
15-20 maraschino cherries
2 cups heavy whipping cream (at least 40%)
1 cup brown sugar, packed
2 eggs
2 egg yolks
pinch of salt
1 loaf brioche
Brown Sugar Sauce:
1 ½ cups packed brown sugar
½ cup unsalted butter
2/3 cup whipping cream
Instructions
For the Bread Pudding:
Preheat oven to 350F.
Butter 8×8-inch pan.
Place a pineapple evenly at the bottom of the pan.
Place a cherries randomly on the bottom on top of the pineapple.
Tear brioche into pieces.
Mix the eggs, egg yolks, brown sugar and salt together in a bowl.
Then whisk in the heavy cream.
Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.
Bake in the center rack about 30-35 minutes.
Let cool for 2-3 minutes.
For the Brown Sugar Sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream and bring to a simmer.
Simmer for about 5 minutes.
Pour over bread pudding.
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