Pineapple Upside Down Bread Pudding is a delightful twist on the classic dessert, combining the flavors of pineapple, cherries, and brown sugar in a comforting bread pudding. This recipe offers a rich and indulgent treat perfect for any occasion.
Ingredients:
- 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
Directions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350F. Butter an 8×8-inch pan to prevent sticking.
- Layer Pineapple and Cherries: Evenly distribute the crushed pineapple at the bottom of the pan. Randomly place the maraschino cherries on top of the pineapple layer.
- Prepare Bread: Tear the brioche into pieces and spread them evenly over the pineapple and cherry layer.
- Mix Custard: In a mixing bowl, whisk together the eggs, egg yolks, brown sugar, and salt until well combined. Gradually whisk in the heavy cream until the mixture forms a smooth custard.
- Pour Custard Over Bread: Pour the custard mixture over the torn brioche, ensuring that all the bread pieces are thoroughly soaked in the custard. Press down gently to help the bread absorb the custard.
- Bake: Place the pan in the center rack of the preheated oven and bake for approximately 30-35 minutes, or until the bread pudding is set and golden brown.
- Cool: Allow the bread pudding to cool for 2-3 minutes before serving.
Tips:
- Ensure the bread is adequately soaked in the custard to achieve a moist and flavorful bread pudding.
- You can customize this recipe by adding nuts or spices such as cinnamon or nutmeg for extra flavor.
- Serve the bread pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Conclusion:
Indulge in the rich flavors of Pineapple Upside Down Bread Pudding, where the sweetness of pineapple and cherries melds with the creamy custard and brown sugar sauce. This comforting dessert is sure to become a favorite for family gatherings and special occasions alike.
- Can I use fresh pineapple instead of canned pineapple?
Yes, you can substitute fresh pineapple for canned pineapple in this recipe. Simply peel and core the fresh pineapple, then dice it into small pieces to use in place of the canned crushed pineapple. Keep in mind that fresh pineapple may have a slightly different texture and flavor compared to canned pineapple, but it will still work well in the bread pudding. - Can I use a different type of bread besides brioche?
While brioche works wonderfully in this recipe due to its rich and buttery texture, you can experiment with other types of bread as well. Challah, French bread, or even croissants can be used as alternatives to brioche. Keep in mind that different types of bread may result in slightly different textures and flavors, but the basic method and ingredients will remain the same. - Can I make this recipe ahead of time?
Yes, you can prepare the Pineapple Upside Down Bread Pudding ahead of time and store it in the refrigerator before baking. Simply follow the recipe instructions up to the point of baking, cover the pan with plastic wrap or aluminum foil, and refrigerate overnight. When ready to bake, remove the bread pudding from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed. You may need to adjust the baking time slightly to ensure the pudding is fully cooked. - Can I freeze leftover bread pudding?
Yes, you can freeze leftover Pineapple Upside Down Bread Pudding for later enjoyment. Once the bread pudding has cooled completely, cut it into individual servings or larger portions, if preferred. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in airtight containers before storing them in the freezer. The bread pudding can be frozen for up to 1-2 months. To reheat, thaw the frozen bread pudding overnight in the refrigerator, then reheat in the oven at 350F until heated through. - How can I prevent the bread pudding from becoming too soggy or dry?
To prevent the bread pudding from becoming too soggy, make sure to evenly distribute the custard mixture over the torn brioche pieces, allowing them to soak up the liquid. Press down gently on the bread to ensure it absorbs the custard. Additionally, avoid over-soaking the bread or letting it sit in the custard for too long before baking, as this can result in a mushy texture. Conversely, to prevent the bread pudding from becoming too dry, be sure not to overbake it. Keep a close eye on the bread pudding during the baking process and remove it from the oven once it is set and golden brown on top.