More About Pineapple Upside Down Bread Pudding
Prep Time: 15minutes minutes Cook Time: 30minutes minutes Servings: 8 Calories: 310kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1/2 cup salted butter melted
▢1/2 cup brown sugar firmly packed
▢one 398 ml can pineapple slices drained, juice reserved
▢16 maraschino cherries sliced in half
▢4 large eggs
▢one 300 ml can sweetened condensed milk
▢3/4 cup pineapple juice
▢1 teaspoon vanilla
▢8 cups cubed white bread 1/2 inch cubes, old bread is best
Instructions
Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8×8 baking pan.
Arrange the pineapple slices on the bottom, as many as you like from the can. I like to cut the slices in half to fit more pieces on top. Place maraschino cherries between slices as desired.
Whisk together the eggs, condensed milk, pineapple juice, vanilla, and the remaining 1/4 cup melted butter. Fold in the bread cubes. Let sit for 10-15 minutes so the mixture soaks into the bread.
Preheat your oven to 350 °F.
Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is at least 165°F and firm with a little jiggle. The pudding will puff up as it cooks, then collapse once removed from the oven, this is normal. You can use a thermometer to make sure that the interior of the pudding reaches at least 165°F.
Remove from the oven. Let cool until the pan is safe to touch. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve warm with a little vanilla ice cream if wanted!
Notes
Make sure that the bread pudding is cooked to a minimum of 165°F in the center, as there are eggs in it.
Nutrition
Calories: 310kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 350mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 2.2mg | Calcium: 144mg | Iron: 2.1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1/2 cup salted butter melted
▢1/2 cup brown sugar firmly packed
▢one 398 ml can pineapple slices drained, juice reserved
▢16 maraschino cherries sliced in half
▢4 large eggs
▢one 300 ml can sweetened condensed milk
▢3/4 cup pineapple juice
▢1 teaspoon vanilla
▢8 cups cubed white bread 1/2 inch cubes, old bread is best
Instructions
Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8×8 baking pan.
Arrange the pineapple slices on the bottom, as many as you like from the can. I like to cut the slices in half to fit more pieces on top. Place maraschino cherries between slices as desired.
Whisk together the eggs, condensed milk, pineapple juice, vanilla, and the remaining 1/4 cup melted butter. Fold in the bread cubes. Let sit for 10-15 minutes so the mixture soaks into the bread.
Preheat your oven to 350 °F.
Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is at least 165°F and firm with a little jiggle. The pudding will puff up as it cooks, then collapse once removed from the oven, this is normal. You can use a thermometer to make sure that the interior of the pudding reaches at least 165°F.
Remove from the oven. Let cool until the pan is safe to touch. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve warm with a little vanilla ice cream if wanted!
Notes
Make sure that the bread pudding is cooked to a minimum of 165°F in the center, as there are eggs in it.
Nutrition
Calories: 310kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 350mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 2.2mg | Calcium: 144mg | Iron: 2.1mg
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