If you’ve ever been torn between a classic pineapple upside down cake and a cozy, creamy bread pudding, get ready to fall in love. Pineapple Upside Down Bread Pudding brings together sweet, caramelized fruit, fluffy brioche or challah, and silky custard in one luscious, crowd-pleasing dessert. The combination of juicy pineapple, rich custard-soaked bread, and the glowing red cherries on top make this treat as cheerful to look at as it is delicious to eat. It’s the perfect way to turn everyday ingredients into something truly unforgettable!
Ingredients You’ll Need
This Pineapple Upside Down Bread Pudding is delightfully simple to make, yet each ingredient plays an important role in creating its irresistible flavor and texture. With just a handful of pantry staples and some juicy pineapple, every bite tastes like comfort and celebration.
- Brioche or challah bread: Day-old bread soaks up the custard best, giving your pudding a tender, melt-in-your-mouth texture.
- Unsalted butter: Melted butter helps form that classic caramelized layer on the bottom of the pan, turning into a golden, buttery syrup.
- Brown sugar: This is the secret to that deep, sweet base—pairing perfectly with the pineapple for a caramel finish.
- Pineapple slices (canned): Sweet, juicy rings bring signature tropical flavor and color to every piece.
- Maraschino cherries: Nestled in each pineapple ring, these give a playful pop of color and bite-sized sweetness.
- Eggs: Four large eggs hold the custard together, creating that classic bread pudding creaminess.
- Whole milk: Provides richness to the custard without overpowering.
- Heavy cream: For an ultra-luxurious custard, a little cream goes a long way.
- Granulated sugar: Adds delicate sweetness to balance the brown sugar and pineapple.
- Vanilla extract: A splash of vanilla rounds out the flavors with fragrant warmth.
- Cinnamon: Brings a gentle spice that highlights the fruit and custard.
- Salt: Just a whisper to balance all the sweet flavors.
How to Make Pineapple Upside Down Bread Pudding
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (175°C) and grab a 9×13-inch baking dish. Grease it with butter or nonstick spray to ensure nothing sticks. Pour the melted butter into the base of the dish—it’ll mingle with the brown sugar and pineapple, creating an irresistible caramel layer as it bakes.
Step 2: Create the Pineapple-Cherry Layer
Sprinkle the brown sugar evenly over the melted butter. Lay the pineapple slices on top, arranging them to cover most of the base. Drop a maraschino cherry into the center of each pineapple ring. Any leftover pineapple pieces can be tucked between the rings, making sure no gap is left unfilled with that tropical goodness.
Step 3: Whisk Up the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. This mixture transforms plain bread into a creamy, dreamy custard, infusing it with subtle sweetness and warmth.
Step 4: Soak the Bread
Add your cubed bread to the bowl with the custard. Gently stir everything together, making sure each cube gets generously coated and begins to soak up the mixture. Let it rest for about 10 minutes; this gives the bread time to absorb as much flavor as possible.
Step 5: Assemble and Bake
Carefully spoon the soaked bread mixture over your pineapple-cherry layer, pressing it down just a little to make an even top. Bake for 40 to 45 minutes, or until the pudding is golden brown and the center is just set—your kitchen will smell absolutely heavenly! Remove from the oven and allow it to cool for 10 to 15 minutes.
Step 6: Invert and Reveal
Once slightly cooled but still warm, run a knife around the edges of the dish. Place your serving platter over the top and, with confidence, carefully invert the pudding to reveal that stunning, glossy pineapple upside down topping. It’s a show-stopper every time you turn it out.
How to Serve Pineapple Upside Down Bread Pudding
Garnishes
Pile on the whipped cream or scoop up some vanilla ice cream—these creamy additions melt into the warm pudding, adding a dreamy finish. For a little flair, dust the top with extra cinnamon or drizzle with a touch of dark rum before serving for a grown-up kick.
Side Dishes
This dessert is delightful all on its own, but if you’d like to create a full spread, surround your Pineapple Upside Down Bread Pudding with fresh berries, a platter of sliced mango or kiwi, or even a bowl of toasted coconut for extra crunch.
Creative Ways to Present
Try baking individual servings in ramekins for a dinner party or special brunch. Arrange extra maraschino cherries or pineapple bits on top for a colorful, festive flair. For a tropical breakfast twist, serve leftovers reheated alongside a dollop of Greek yogurt and a handful of granola.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Upside Down Bread Pudding keeps nicely in the fridge! Transfer cooled pieces to an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making each bite even more luscious the next day.
Freezing
If you need to make it farther in advance, you can freeze individual slices or the whole dish, tightly wrapped, for up to 2 months. To serve, thaw overnight in the refrigerator. The custard texture will remain delightfully soft, and the pineapple topping stays juicy.
Reheating
To bring back that warm-from-the-oven taste, reheat slices in the microwave for about 30 seconds or in a low oven, covered with foil, until heated through. Pops of caramel and pineapple will shine through once more, ready for a fresh dollop of whipped cream.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work beautifully in this recipe. Just make sure to peel, core, and slice it into rings. If your pineapple is extra juicy, pat it dry a bit before assembling to avoid excess moisture at the bottom of your pudding.
What’s the best type Dessert
Brioche or challah are the top picks for their rich flavor and soft, absorbent texture. If you don’t have either, any sturdy, slightly sweet bread like Hawaiian rolls or even soft sandwich bread will do in a pinch.
Can I add other fruits to the pudding?
Of course! This recipe is flexible. Try adding a handful of diced mango, peaches, or even a scattering of blueberries for a twist. Just keep the focus on pineapple for that classic upside down flavor.
Is Pineapple Upside Down Bread Pudding suitable for making ahead?
Yes! You can assemble the pudding (up to the point before baking) and refrigerate it overnight. Bake it fresh before serving, adding an extra 5–10 minutes to the bake time since it will be chilled.
Can I make this bread pudding dairy-free?
Definitely! Swap the milk and cream for your favorite dairy-free alternatives like coconut milk or almond milk, and use plant-based butter. The pudding will still be creamy, and the tropical flavors will be just as lovely.
Final Thoughts
If you’re searching for a dessert that’s equal parts nostalgic comfort and show-stopping treat, Pineapple Upside Down Bread Pudding is calling your name. It’s a wonderful way to bring joy to any table, whether you’re celebrating a holiday, sharing with friends, or just treating yourself. Don’t wait—gather your ingredients and delight in this sunshiny, custardy classic tonight!
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Pineapple Upside Down Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of classic pineapple upside-down cake flavors with the comforting richness of bread pudding in this Pineapple Upside Down Bread Pudding recipe. A luscious dessert that brings together sweet caramelized pineapple, cherries, and soft brioche or challah bread in a heavenly combination.
Ingredients
Bread Pudding:
- 6 cups cubed brioche or challah bread (day-old)
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Pineapple Layer:
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 8–10 maraschino cherries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Pour melted butter into the dish, sprinkle brown sugar, arrange pineapple slices, and place cherries on top.
- Mix Custard: In a bowl, whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt. Add bread cubes, coat well, and let sit.
- Assemble and Bake: Spoon bread mixture over pineapple layer, press gently, bake for 40–45 minutes until set and golden. Cool, then invert onto a serving platter.
Notes
- Enhance the custard with a splash of rum or pineapple juice for extra flavor.
- Best enjoyed warm with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
