It was time to clear out my freezer, and this is what I found.
So I had some leftover canned pineapple from the Ensalada Guacamola, and I thought, how about a pineapple upside down bread pudding? Doesn't sound right does it, but I did it anyway.
To make this pudding we will need:
about 6 cups worth of bread cut into 1/2" cubes.
1 can evaporated milk
1 can sweetened condensed milk
1 tsp. vanilla extract
1 cup sugar for caramelizing1/2 cup of the liquid from the pineapple can
- Preheat oven to 325 degrees F
- In an aluminum bread pan over medium-low heat, melt sugar until liquefied and golden in color. Carefully tilt the pan to evenly coat the bottom and sides.
- Place 3 rings of pineapple atop the caramel side by side. Set aside to cool.
- Cut your leftover bread into cubes and place into a large mixing bowl.
- In a blender beat the evaporated milk, condensed milk, 4 eggs, and vanilla extract
- Pour this mixture into bowl with the cut up bread and stir. Let sit for a few minutes for the bread to absorb some of the liquid. If it appears too dry you may more of the pineapple liquid, if it's too wet, add bread.
- Place this mixture into the bread pan.
- Place this pan into a larger rectangular pan that is at least 2 inches deep.
- Place both of these into the oven and pour hot water into the larger pan to about half way full.
- Bake for approximately 1 1/2 hours, until a knife comes out clean when inserted into the center of the pudding
- Let cool and refrigerate for a couple of hours or overnight.
- Use a knife to separate the sides of the pudding from the pan. Invert onto a serving plate. The caramel syrup will cover the pudding.