• Prep Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 8-10 servings

Cinnamon Pineapple Upside-Down Bread Pudding

  • Recipe Submitted by on

Category: Holiday, Desserts

 Ingredients List

  • 1 cup brown sugar, packed
  • 1/2 cup butter (I don't recommend substituing margarine or coconut oil in this recipe)
  • 1 pound loaf French bread, you will get about 10 cups of bread cubes once they're cut
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 3 large eggs
  • 1 tablespoon vanilla (yes, tablespoon)
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 7 slices pineapple
  • 7 maraschino cherries

 Directions

Mix evaporated milk and sweetened condensed milk together.
Beat eggs, add to milk and stir.
Add vanilla, sugar, cinnamon and salt to milk mixture and stir.
Pour milk mixture over cubed bread in a large bowl.
Allow to sit 10 minutes.
Wrap heavy aluminum foil around bottom of 10 inch spring-form pan. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
Drain pineapples and cherries. Place one slice of pineapple in center of pan over butter and brown sugar. Place other pineapple rings around the center one. Place a cherry inside each pineapple ring. (You can fill every gap with a cherry if you wish.)
Carefully, spoon breading mixture over pineapple slices. Press firmly down.
Bake in a 375 degree oven for 40 to 45 minutes. Center will be set and bread golden brown.
Allow cake to cool 10 minutes in pan before inverting on a serving platter.

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