Pineapple Upside Down Bread Pudding Recipes

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8x8 baking pan evenly.
• Arrange the pineapple slices on the bottom, as many as you like. I like to cut the slices in half so there is more pineapple on top. Place maraschino cherries between slices.
• Whisk together the eggs, condensed milk, pineapple juice, vanilla and remaining butter. Fold in the bread cubes. Let sit for 10-15 minutes so that the mixture soaks into the bread.
• Pre-heat your oven while waiting to 350°F.
• Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is cooked.
• Remove from the oven. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve hot - with a little vanilla ice cream if wanted!

PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• For the Bread Pudding:
• Preheat oven to 350F.
• Butter 8x8-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.
• For the 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.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING

Steps:

• Mix evaporated milk and sweetened condensed milk 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 10 minutes.
• Wrap heavy aluminum foil around bottom of 10 inch spring-form pan. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
• Drain pineapples and cherries. Place one slice of pineapple in center of pan over butter and brown sugar. Place other pineapple rings around the center one. Place a cherry inside each pineapple ring. (You can fill every gap with a cherry if you wish.)
• Carefully, spoon breading mixture over pineapple slices. Press firmly down.
• Bake in a 375° oven for 40 to 45 minutes. Center will be set and bread golden brown.
• Allow cake to cool 10 minutes in pan before inverting on a serving platter.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING RECIPE - (4.6/5)

Steps:

• 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.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

PINEAPPLE BREAD PUDDING

Steps:

• Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING

Steps:

• Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
• Drain pineapple, reserving the juice.
• Add juice to egg mixture; add bread crumbs and toss gently.
• Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
• Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
• Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
• Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

CHERRY UPSIDE-DOWN BREAD PUDDING

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

WARMDADDY'S PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Grease a nonstick baking pan.
• Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
• Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.