Warmdaddys Pineapple Upside Down Bread Pudding Recipes

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PINEAPPLE UPSIDE-DOWN BREAD PUDDING



Pineapple Upside-Down Bread Pudding image

Get out your cast iron skillet for this favorite comfort food dessert. Instead of cake batter base, this clever recipe soaks bread in a sweet egg custard before baking.

Provided by southern chef in lo

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 9

2 large eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 (20 ounce) can pineapple tidbits, undrained
8 cups white bread, cubes
1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1 (6 ounce) jar maraschino cherries, drained and cut in half (about 1/2 cup)
1/2 cup coarsely chopped pecans

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.

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



Pineapple Upside-Down Bread Pudding Recipe - (4.6/5) image

Provided by davidv

Number Of Ingredients 14

BREAD PUDDING:
1 cup whole milk
1 can (14 ounce) can sweetened condensed milk
4 large eggs
1 teaspoon vanilla extract
8 cups (12 ounce) challah bread cut into 3/4" cubes
2 1/2 cups fresh pineapple, chopped
4 tablespoons unsalted butter
1/4 cup packed light brown sugar
GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons melted butter
2 teaspoons whole milk

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.

CHERRY UPSIDE-DOWN BREAD PUDDING



Cherry Upside-Down Bread Pudding image

I've always loved bread pudding, and I enjoy fixing this for my family on a chilly day. You could use a different flavor of pie filling and omit the chocolate chips to make a completely different dessert. It's always delicious! -Ronna Farley, Rockville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 3h5m

Yield 12 servings.

Number Of Ingredients 10

1 loaf (16 ounces) sliced white bread
1 can (21 ounces) cherry pie filling
1/2 cup butter, softened
1 cup sugar
5 large eggs, room temperature
2 cups 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Sweetened whipped cream, optional

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.

Nutrition Facts : Calories 393 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 305mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

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