southern chef in louisiana's Note:
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.
My Private Note
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- 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
- 1Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
- 2Drain pineapple, reserving the juice.
- 3Add juice to egg mixture; add bread crumbs and toss gently.
- 4Melt 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.
- 5Sprinkle 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.
- 6Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
- 7Place 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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Nutritional Facts for Pineapple Upside-Down Bread Pudding
Serving Size: 1 (187 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 429.5
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 7.4 g
- Cholesterol 74.1 mg
- Sodium 311.0 mg
- Total Carbohydrate 67.5 g
- Dietary Fiber 2.8 g
- Sugars 49.5 g
- Protein 4.8 g