Pineapple Upside Down Bread Pudding

You can use 1% or 2 % milk instead of evaporated milk but it will be slightly less creamy

Pineapple Upside Down Bread Pudding
Pineapple Upside Down Bread Pudding

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c packed brown sugar

  • 1/2

    c butter (don't use margarine)

  • 1

    lb loaf French bread and cut up to make about 10 cups

  • 12 oz can of evaporated milk

  • 14 oz can sweetened condensed milk

  • 3

    large eggs

  • 1

    T vanilla

  • 1/2

    t cinnamon

  • 1

    c sugar

  • 1/8

    t salt

  • 7

    slices pineapple

  • 7

    maraschino cherries

Directions

Mix both milks together. Beat eggs, add to milk and stir. Add vanilla, sugar, cinnamon and salt to milk mixture and stir. Pour milk mixture over cubed bread in a large bowl. Allow to sit for 10 min. Wrap heavy foil around bottom of 10 in spring form pan. Heat oven to 375 and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over the butter. Drain pineapples and cherries. Place one slice of pineapple in center of pan over butter and sugar. Place other slices around the center one. Place a cherry inside each pineapple ring. You can fill every gap with a cherry if you want. Carefully spoon bread mixture over pineapple slices. Press firmly down. Bake in 375 oven for 40-45 min. Center will be set and bread golden brown. Allow cake to cool 10 min in pan before inverting on a serving platter.

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