Pineapple Upside Down Bread Pudding
Turn dessert into a show-stopping centerpiece with this Pineapple Upside Down Bread Pudding—a creative twist on two classic favorites! Featuring a luscious caramelized pineapple and maraschino cherry topping, this dish combines the tropical sweetness of a pineapple upside-down cake with the comforting richness of traditional bread pudding. Made with fluffy, day-old French bread soaked in a creamy custard flavored with cinnamon and vanilla, this dessert bakes to golden perfection before being flipped to reveal the glistening fruit layer. Perfect for entertaining or holiday gatherings, it’s easy to prepare and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Your guests are sure to savor every bite of this unique and indulgent treat!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 6 Pineapple rings (canned, drained)
- 6 Maraschino cherries
- 6 cups French bread (day-old, cubed)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a small saucepan over medium heat, melt the butter and stir in the brown sugar until it dissolves and forms a smooth caramel mixture. Pour the caramel into the bottom of the prepared baking dish.
Arrange the pineapple rings evenly on top of the caramel layer. Place a maraschino cherry in the center of each pineapple ring.
In a large mixing bowl, combine the cubed French bread with the milk and heavy cream. Allow the bread to soak for 10 minutes, stirring occasionally.
In a separate bowl, whisk together the granulated sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
Pour the egg mixture over the soaked bread and stir gently to ensure all the bread is evenly coated.
Carefully spoon the bread mixture over the pineapple and caramel layer in the baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the bread pudding is set in the center.
Remove the dish from the oven and let it cool for 15 minutes before inverting it onto a large serving platter. Allow the caramel and pineapple to drizzle over the pudding.
Serve warm, optionally with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 45.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
