Pineapple Upside Down Bread Pudding Recipe 465 Food

PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• For the Bread Pudding:
• Preheat oven to 350F.
• Butter 8x8-inch pan.
• Place a pineapple evenly at the bottom of the pan.
• Place a cherries randomly on the bottom on top of the pineapple.
• Tear brioche into pieces.
• Mix the eggs, egg yolks, brown sugar and salt together in a bowl.
• Then whisk in the heavy cream.
• Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.
• Bake in the center rack about 30-35 minutes.
• Let cool for 2-3 minutes.
• For the Brown Sugar Sauce:
• Whisk brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream and bring to a simmer.
• Simmer for about 5 minutes.
• Pour over bread pudding.

PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• Combine 1/4 cup of the melted butter with the brown sugar, then sprinkle over the bottom of an 8x8 baking pan evenly.
• Arrange the pineapple slices on the bottom, as many as you like. I like to cut the slices in half so there is more pineapple on top. Place maraschino cherries between slices.
• Whisk together the eggs, condensed milk, pineapple juice, vanilla and remaining butter. Fold in the bread cubes. Let sit for 10-15 minutes so that the mixture soaks into the bread.
• Pre-heat your oven while waiting to 350°F.
• Bake in the oven for 30-35 minutes, until the top is well-browned and the middle is cooked.
• Remove from the oven. Run a butterknife along the edge to loosen the sides, then flip onto a serving plate. Serve hot - with a little vanilla ice cream if wanted!

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

WARMDADDY'S PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Grease a nonstick baking pan.
• Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
• Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING

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 BREAD PUDDING

Steps:

• Cream butter and sugar.
• Add eggs.
• Add cans of pineapple.
• Mix in bread cubes, make sure you mix well.
• Bake in a 3 quart, greased casserole for 1 hour@ 350 degrees, uncovered.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

EASY PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 350°F and grease a 9x13-inch glass baking dish.
• Combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined.
• Add the eggs and beat with an electric mixer until thoroughly mixed.
• Fold in pineapple, pecans and bread cubes.
• Pour into prepared baking dish.
• Bake at 350F for approximately an hour, until set.
• *Check after 45 minutes to make sure top isn't getting too browned. If it is, cover lightly with aluminum foil to finish baking.
• Serve warm, garnished with whipped cream.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 and grease a 2-quart soufflé dish.
• In a large bowl, combine bread and pineapple and place in soufflé dish.
• Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
• Bake until puffed and golden, about 40 minutes.

YUMMY LOW CAL-LOW FAT PINEAPPLE BREAD PUDDING

Steps:

• Coat a medium-size casserole dish with nonstick spray.
• Place the bread cubes in the casserole dish and set aside.
• In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
• Add the pineapple and juice and mix thoroughly.
• Pour over the bread cubes in the casserole dish.
• Cover and place in refrigerator for at least two hours-- or overnight.
• When ready to bake, preheat oven to 325 degrees.
• Uncover the casserole dish and pour the melted butter evenly over the top.
• Bake for about 50 minutes or until the top is lightly browned.
• Serve warm.
• Refrigerate leftovers.

PINEAPPLE UPSIDE-DOWN BANANA BREAD

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat cream cheese, butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs and bananas; mix well. Add dry ingredients; stir just until moistened.
• Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Combine brown sugar and cinnamon; sprinkle onto bottom of prepared pan. Place pineapple rings in single layer over brown sugar mixture; cover with bread batter.
• Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 5 min.; Invert bread onto wire rack; carefully remove pan and parchment. Cool bread completely.

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

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.

RUM & PINEAPPLE UPSIDE-DOWN PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
• Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
• Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.

PINEAPPLE UPSIDE-DOWN PULL-APART BREAD

Steps:

• Heat oven to 350ºF.
• Sprinkle 2 Tbsp. nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Mix pineapple, sugar and 2 Tbsp. butter; spoon into prepared pan.
• Combine dry pudding mix, coconut and remaining nuts in large bowl. Cut bread dough into 24 (1-1/2-inch) pieces. Add to coconut mixture; toss to evenly coat. Arrange over pineapple mixture in pan. Sprinkle with any remaining coconut mixture; drizzle with remaining butter. Cover with plastic wrap; let rise in warm place 1 hour or until doubled in volume.
• Bake, uncovered, 25 to 30 min. or until golden brown. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Serve cake warm.