PINEAPPLE UPSIDE DOWN BREAD PUDDING Recipe
apricot, almond caramel, bing cherry
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Ingredients
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Bread Pudding
Method
Preparation
Prepare the Caramel
In a saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir until the sugar dissolves, then bring to a boil without stirring until the mixture turns a deep amber color. Remove from heat and carefully stir in 1/4 cup of heavy cream and 1/4 tsp of almond extract. Set aside.
Prepare the Bread Pudding Mixture
In a large bowl, whisk together the eggs, remaining milk, remaining heavy cream, vanilla extract, ground cinnamon, and a pinch of salt. Add the cubed bread and let it soak for about 15 minutes.
Assemble the Pudding
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and pour the caramel into the bottom. Arrange the sliced pineapples and bing cherries on top of the caramel. Pour the bread pudding mixture over the fruit.
Bake
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
Serve
Let it cool for 10 minutes before flipping it upside down onto a serving platter. Serve warm, drizzled with additional caramel sauce if desired.