Pineapple Upside-Down Bread Pudding – a delicious recipe with eggs, sugar, vanilla, pineapple tidbits, white bread, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
2
Drain pineapple, reserving the juice.
3
Add juice to egg mixture; add bread crumbs and toss gently.
4
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.
5
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.
6
Bake at 350u00b0F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
7
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.
691
kcal
Calories
38
g
Fat
85
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large eggs, beaten, 1/2 cup sugar, 1 teaspoon vanilla extract, 1 (20 ounce) can pineapple tidbits, undrained, and more.
Yes, Pineapple Upside-Down Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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