Pineapple Upside-Down Bread Pudding
"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."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 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
directions
- 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.
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Reviews
-
My family loved this bread pudding. It was moist and delicious.
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
