I’ve mentioned before my love/hate relationship with bread pudding. I love to hate it. More specifically I love to hate the insipid things that some pass off as bread pudding. Stale white bread from the grocery store mixed with 2%milk (or worse… let’s make bread pudding healthy and use skim. Ummm.. gag?) and a handful of raisins and some cinnamon cooked until it is a hardened pile of gunk. I’ll take Twinkies instead thank you. On that note though, I cringe every time I see recipes for bread pudding that use things like Twinkies or doughnuts. Even I have some health standards (says the woman about to give you a recipe using 3 cups of heavy cream. But hey! If it were also made with Twinkies, it would be even worse! So see? I DO care for your arteries!! I do, I do I do!)
I do though love to play with bread pudding. Not THAT way… get your mind out of the gutter ! I like to take flavors that one typically sees elsewhere (like my apricot white chocolate bread pudding that I more or less based on the idea of white chocolate dipped apricots) and turn them into bread pudding. So many things can be done with a loaf of a sweet bread (or french or Italian in the case of savory bread puddings), some rich custard and simple ingredients. You can take what started out generations ago as a way to use up leftovers and feed people a hearty breakfast (or lunch or dinner or dessert) and turn it into something that even die hard bread pudding haters (such as me) will love.
I decided I wanted to try a take on one of my favorite desserts; Pineapple Upside Down Cake. I didn’t want it inverted though. I wanted the bulk of the pineapple in it as well as the accompanying flavors (brown sugar and butter. YUM!) with the rest of those flavors in a sauce for over the top of it. I think this turned out rather well. I made it in mini spring form pans which technically are big enough for two servings. I say technically because I will stab with my fork anyone who gets near the one I am eating. yes, yes, I AM meek mild and gentle. Why do you ask? Back to the pudding…or…erhmmm, moving on 😀 The edges of these got all crispy and caramelized and sticky from the brown sugar and the natural sugars in the pineapple and that alone makes these oh so good. Add in the caramelly flavor of the pudding itself with the tang of the pineapple pieces then the creamy custard and rich sauce and I was in heaven. I am so so glad that I usually eat very little of what I make (as I’ve said before, I prefer to NOT weigh 600 pounds thank you very much) because then I won’t feel so guilty if I eat a whole mini cake of this.
Pineapple Upside Down Bread Pudding
With Creamy Pineapple Amaretto Sauce
- 1 20 ounce can crushed pineapple in juice, drained
- 1 20 ounce can pineapple chunks in heavy syrup, drained, 1/2 cup syrup reserved
- 1 1/2 cups dark brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup Amaretto liquor
- 1 cup heavy cream
- 4 large eggs
- 1 1/4 cups dark brown sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup amaretto (or sub 2 teaspoons almond extract)
- 1/4 cup unsalted butter, melted
- 1 loaf Kings Hawaiian Bread, cut into small cubes
- Preheat oven to 325 degrees. Grease 6 mini spring-form pans or a two quart baking dish.
- In a medium heavy bottomed sauce pan, combine all sauce ingredients other than the cream.
- Bring to a boil over medium high heat. Lower heat to a simmer and let cook for about 20 minutes, stirring occasionally. Set aside to cool somewhat while you prepare pudding.
- In a large bowl, beat the eggs. Add in the brown sugar and beat until well blended. Add the vanilla, reserved 1/2 cup pineapple syrup, melted butter, the 2 cups of heavy cream and the amaretto. Mix well.
- Add 2 cups of the pineapple mixture, mixing well.
- Take the cubed bread and add to the cream mixture, pressing down with a spoon, fork, knife, shovel, whatever makes you happy, making sure to get all the bread submerged in the liquid. Let sit for at least 30 minutes to give the bread time to soak up the custard mix.
- Divide mixture between 6 greased mini spring-form pans (or a 2 quart pan, preferably glass, could be used) and bake at 325 for about 60 minutes or until you can stick a knife in the center of the custard and have no liquid custard seep up into the hole.
- Set aside to cool, still in the pans, for at least 2 hours (or take one out like I did and eat it piping hot and burn your tongue off. That works too.).
- While it is cooling, go back to your sauce. Eat a spoonful and moan cause it’s yummy and just like the stuff on pineapple upside down cake.
- Add the 1 cup of heavy cream to the pineapple sauce. Bring to a simmer over medium heat, stirring constantly. Let simmer for ten minutes, still stirring often.Â Set aside.
- Carefully remove the sides and bottom of the spring-form pans. Put each pudding onto a serving plate and serve with some of the pineapple amaretto cream sauce
For some reason I am the only one who likes bread pudding in this family. Thanks for coming into the little circle. This recipe is fantastic. The description of the taste really has me craving this-simply delicious. Buzz!
Susan, me too! 😀
Tina, pretty much the same here. I like it, the boys will eat it because it’s sweet and my husband humors me by taking a bite or two lol
Pineapple?! Bread pudding?! Amaretto?! These are a few of my favorite things. Thanks for sharing!!
Janet YUM… this sounds really good. My favorite bread pudding is butterscotch, but your apricot white chocolate sounds dreamy. I think the first bread pudding I made was the terrible version you mentioned. I tried it for my grandpa years ago when I first started cooking. YUCK. I couldn’t understand why people liked bread pudding so much. haha.
My boyfriends dad LOVES pineapple upside down cake. I may have to try and score some brownie points and make this for him! buzzed 🙂
Oh my. This looks good. Really, really good.
Thanks Claudie! It was pretty good if I do say so myself 😀
Michelle, I’ve never had a butterscotch one; sounds interesting. I love butterscotch. Had to laugh at your bread pudding story. Lol. Who doesn’t have those kind of cooking memories.
Wow that is spectacular!
Thanks Erin! 🙂
I don’t think that I could be drooling any more than I am right now! This looks so dang good!
No drooling…. *hands you a towel* 😛
Normally, I’d pass on bread pudding – but this my dear, may change my mind. I love pineapple upside down cake, so incorporating those flavors into a bread putting is brilliant!
Thanks Peggy! Just every person who cooks wants to hear; that they may have helped someone decide to try something new. COOL!
I never liked bread pudding until I made it….now I love it! I read this blog this morning and told my foodie friend about it. We both marveled that you could just think this up! You are SO amazingly creative! My inner monologue would go like this:
Hmmm….I don’t know if I want bread pudding….
…but I do like pineapple upside down cake…
Ooh – shiny thing!
Huh? Oh, now I remember – dessert!
HONEY!? GRAB YOUR KEYS….we’re going out!
Never in a million zillion years would I be as creative as you – this is absolutely amazing!!
*Snorts and laughs* you just described most of my life….Oooo, shiny thing 😛
As for the creativity, thank you for the compliment. I dunno… I think we all have our strengths when cooking. I can’t follow a recipe worth a darn which I guess maybe translates to thinking outside the box a bit. BUT… that also means that if I try to follow a recipe exactly, I inevitably screw it up lol
I am a bread pudding lover but only if it’s a properly made one. Love pieapples, too, so this recipe is on the top of my most wanted bread pudding list.
Thanks Adora. Please let me know what you thought if you ever make it 🙂
Janet…I have a problem! I could very easily be addicted to bread pudding!!! And you are feeding my addiction! Yum! This looks outrageously good! And is that my very own little serving? A mini bread pudding all to myself? Even better! : )
Well, I don’t know how mini it is but technically I suppose it could serve one 😛
Whoa this looks crazy good! I love the pineapple in there too- oh so good.
Thanks Lindsey! The pineapple was my favorite part 😀
How creative! I happen to love bread pudding and your interpretation is phenomenal. Your choice of Kings Hawaiian bread is a perfect partner for pineapple. Congratulations on a job well done.
Thanks again Jackie!! 🙂
This is one of few bread pudding recipes I am gonna love 🙂 It looks delicious 🙂
Fabulous use of pineapple. So sweet and lovely this time of year. Wonderful ideas, delicious and very creative. Great stuff!
““““`this is Pure & Utter Sin 🙂
Can’t wait to make it. WOWie!
Thank you Kate! 🙂
Hope you like it Tes 🙂
Crazy Tasty! And I’m one of those crazy people who makes bread pudding with Krispy Kreme donuts. Blame it on Paula Dean it’s all her fault!!!!!
I lurves you anyway Sandra… even with the flaw of Krispy Kremes 😛
I agree with the commenter above, so incredibly creative! And oh how I love bread pudding. Thanks! Now following you on FB networked blogs too.
Cool! Welcome to the madhouse 😛
Oh my, this is is absolutely spectacular! I love pineapple in pretty much any form so this will do just great 😉 I’m not a fan of bread pudding. They all usually taste odd. The only one I like is a rum bread pudding at this restaurant called Spaghettini’s. Go figure, haha.