Friday, April 30, 2010

Pineapple Upside Down Bread Pudding

It was time to clear out my freezer, and this is what I found.
Bags of pieces of bread. Time to make bread pudding. About a month ago I posted a recipe for bread pudding. I can't do that again, I thought. Unless, I make it a little different. I'm stepping out of my comfort zone, remember?

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
4 eggs
1 tsp. vanilla extract
1 cup sugar for caramelizing
1/2 cup of the liquid from the pineapple can

  1. Preheat oven to 325 degrees F
  2. 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.
  3. Place 3 rings of pineapple atop the caramel side by side. Set aside to cool.
  4. Cut your leftover bread into cubes and place into a large mixing bowl.
  5. In a blender beat the evaporated milk, condensed milk, 4 eggs, and vanilla extract
  6. 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.
  7. Place this mixture into the bread pan.
  8. Place this pan into a larger rectangular pan that is at least 2 inches deep.
  9. Place both of these into the oven and pour hot water into the larger pan to about half way full.
  10. Bake for approximately 1 1/2 hours, until a knife comes out clean when inserted into the center of the pudding
  11. Let cool and refrigerate for a couple of hours or overnight.
  12. 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.


  1. Ivonne, this is actually one of the variations to make Pudín Diplomático (Diplomatic Bread Pudding, Cuban style, of course) -some people put sponge cake or even a very firm flan at the bottom; most use Fruit Cocktail drained from a can (in Cuba, at a certain historical period before the revolution -I think it was the 30's and 40's-, fruit cocktail was a big deal, since it came preserved in a tin can from the United States and people would give it to each other as a present when they could afford it, since it was kind of expensive at the time). I bet this one turned out just perfect, moist and delicious. One thing that I notice different in your Bread Pudding recipe from the way I make it (learned it from my father who also makes awesome bread pudding) is that to all the ingredients you list I would add some melted butter (I usually make several "loaves", so the amount is more) maybe 1/2 stick and 1-2 tablespoons of Dry Cooking Sherry (Cuban Vino Seco, of preference). The butter gives it an incredibly smooth, rich flavor and the Vino Seco some how unlocks smells and flavors and takes them to new heights. Try it once and see if you like it that way. It's all variations of the same thing. I love it so much (my favorite dessert in the whole wide world) that I'll eat it in just about any form, shape or recipe it is offered to me. Love and kisses.

  2. Thank you for the suggestions Pedro. I will try the Pudin Diplomatico soon, and I will add the butter and vino seco to the next bread pudding.

  3. Ivonne, I forgot... (getting old by the minute; hate it!). I also put a handful of raisins (I prefer golden raisins as supposed to the black ones, which to me taste more acidic) inside the batter or, if I feel like being REALLY Cuban, I go to the store and buy a natural coconut (the kind that is already peeled and basically ready to split -thank you very much-... You split the coconut open and pull the white tender copra (the white "meaty" tender stuff) apart from the tough dark outer "shell" and cut it up into little pieces (kind of cube it, if you are able to) not too big and add it to the batter and bake it. Both variations add delicious heartiness and flavor to the pudín and gives it an absolute seal of "homeyness" to the final product.

  4. Oh. My. Gosh. I looked at the title and my mouth fell open and I started to salivate. This sounds fabulous! I am going to have to make it SOON! I make pineapple upsidedown cake all the time so this sounds so fun! Oh, I can't wait!!!
    You wrote: "Doesn't sound right does it, but I did it anyway."

    I said to myself..."What's she talking about? This sounds great!"

  5. Sharline, it turned out really good. It doesn't sound right because one always makes pineapple upside down cake not pudding, but you're right, it was great!

  6. I love Pudin de Pan we do the whole leftover bread thing at home too, loving the blog :)