Pineapple Upside-Down Bread Pudding contains all the wonderful fruity flavors
of the traditional upside-down cake, but in bread pudding form!
This bread pudding cake has a caramelized top layer
with a super moist, buttery, melt-in-your-mouth interior.
Pineapple Upside-down Cake makes me think of Spring. I don’t know, maybe it’s the pineapple maraschino combo.
I always have that fruit combo in my favorite cocktail!
And I have this cocktail on the beach.
I go to the beach in the Spring and Summer.
So hot weather equals pineapple maraschino combo equals Pineapple Upside-Down Cake.
See how that works?
See how my brain works?
Beware, it’s a pretty scary place!
I’m so excited to share this Pineapple Upside-Down Bread Pudding with you today. I normally am scheduled out on the blog about three weeks ahead. I’m so excited about sharing this that I rearranged to post it earlier!
I had a brainstorm (my brain was working overtime!). I had old bread I needed to use, but I wanted pineapple something! So this fabulously tasty Pineapple Upside-down Bread Pudding was born!
The butter and brown sugar cook and caramelize making a crispy outside. The pineapple and cherries almost turn into candy during the process. Have you ever had candied orange or other fruit? That’s what I’m talking about! Even though the outside is crispy and the fruit is caramelized, the center of this bread pudding is smooth and creamy.
This bread pudding has a slightly sweet glaze that the brown sugar and butter create but it’s not an overly sweet or over rich dessert. The cherries offer a tart tangy-ness which is the real kicker. The combo of the buttery brown sugar and cherry juice seeping into the cake will be the reason you can stop eating this dessert! It’s the reason I had to give it to a friend so I wouldn’t eat the entire cake!
I made this bread pudding twice in order to perfect it before sharing. I added ground cinnamon the second time and it made a huge difference. The cinnamon gave a nice back note of flavor and paired well with the pineapple.
Are you familiar with making bread pudding? It’s an economical dessert to make. That’s why a lot of restaurants have it on the menu. It’s a way for restaurants to use their old bread and not have that waste. Actually, it’s preferable to use old bread rather than fresh bread. Not old like it has mold specks on it, but old as in slightly dried out. When bread is dry it will absorb the custard better. I usually get french bread that has been discounted at the grocery store for my bread pudding. I save about 50% buying old bread. It adds up.
This cake is best fresh out of the oven maybe even with vanilla ice cream. I enjoyed it without ice cream and it was fantastic. If it isn’t devoured immediately you want to store this moist cake in the refrigerator. Of course, you could eat it cold, but I recommend heating the leftovers up one slice at a time in the oven or toaster oven. This will crisp up the outside again. Although popping it in the microwave is super easy and quick, to me it changes the texture and for once, I’d rather be patient and heat it in the oven.
You may want to save this recipe to your personal recipe box. After creating your account, simply click ‘Save Recipe‘ below. It will then be saved in your personal recipe box for you to access at any time. You can save any of my recipes using the same procedure. You can then easily create meal plans and grocery list from your recipe box.
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