Pineapple Upside Down Bread Pudding

By MJH

Ingredients

• Brown Sugar Sauce:
• 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
• 1 1/2 cups packed brown sugar
• 1/2 cup unsalted butter
• 2/3 cup whipping cream

Details

Adapted from culinaryconcoctionsbypeabody.com

Preparation

Step 1

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.

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.