This Bread Pudding contains all the wonderful fruity flavors of the traditional Pineapple Upside Downcake, but in bread pudding form! It has a caramelized top layer with a super moist, buttery, melt-in-your-mouth interior.
1/2cupbutterI don't recommend substituing margarine or coconut oil in this recipe
1poundFrench breadyou will get about 10 cups of bread cubes once they're cut
14ouncessweetened condensed milk
3large eggsat room temperature
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.
You can substitute 1%, 2% or whole milk for evaporated milk, it will be slightly less creamy.
I used a 10 inch springform pan for this recipe. You could also use a cast-iron skillet.
Day old bread is good for this recipe as it will absorb more of the custard. If you don't have old bread, cut the bread into cubes and dry out in a 200 degree oven for 10 minutes.