Warmdaddy's Pineapple Upside Down Bread Pudding
Warmdaddy's Pineapple Upside Down Bread Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1052
- Total Fat
- 75
- Saturated Fat
- 44
- Carbohydrates
- 83
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 14
- Cholesterol
- 385
- Sodium
- 391
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 45 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1052
- Total Fat
- 75
- Saturated Fat
- 44
- Carbohydrates
- 83
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 14
- Cholesterol
- 385
- Sodium
- 391
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 45 min
Ingredients
8 ounces unsalted butter, plus more for greasing
4 cups heavy cream
1 3/4 cups cane sugar
2 tablespoons vanilla extract
6 medium eggs
1/4 cup brown sugar
1/2 golden pineapple, skinned, cored, cut into medium dice
1 large loaf challah bread, crust trimmed, cut into 1-inch dice
Directions
- 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.
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