Pineapple Upside-Down Bread Pudding
After much debate, we decided to categorize this Pineapple Upside-Down Bread Pudding dish as a breakfast...but I voted for breakfast, lunch, dinner, AND dessert! Yes, it's that good!
- BREAD PUDDING:
- 1 cup whole milk
- 1 can (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 cups (12 ounce) challah bread cut into 3/4" cubes
- 2 1/2 cups fresh pineapple, chopped
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons melted butter
- 2 teaspoons whole milk
Adapted from qvc.co
Grease the Ninja multipurpose pan with cooking spray and set it aside. Whisk together the milk, condensed milk, eggs, and vanilla in a large bowl until evenly incorporated. Set aside.
Melt the butter over medium heat in a large skillet. Add the brown sugar and stir until the sugar dissolves. Add the chopped pineapple and cook, stirring, for 8 minutes, or until lightly brown and all the moisture has evaporated.
Place the cubed bread and 1-1/2 cups of the cooked pineapple into the egg mixture and toss. Let the mixture sit for a few minutes until the bread has absorbed all the liquid. Meanwhile, place the remaining cup of cooked pineapple on the bottom of the prepared pan. Pour the bread mixture on top and evenly distribute.
Pour 4 cups of water into a Ninja 4-in-1 cooking system pot. Place the metal rack inside, then place the prepared pan onto the rack. Set oven to 325°F and set the timer for 50 minutes. Do not lift the lid during the baking process.
When the timer beeps, remove the pan (with the rack) and allow the bread pudding to cool. Meanwhile, pour the glaze ingredients into a small bowl and mix until evenly incorporated and slightly thick.
After 15 minutes, unmold the bread pudding onto a serving platter, drizzle it with the glaze, and serve immediately.
Tip: If you don't have a Ninja 4-in-1 multi-cooker, place the bread pudding in a large casserole dish, loosely cover with aluminum foil, and bake for 30 minutes at 325°F. Remove the foil and continue baking for 20–25 minutes longer.