Warmdaddy's Pineapple Upside Down Bread Pudding

Total Time:
1 hr 25 min
20 min
Inactive Prep:
20 min
45 min
8 servings


  • 8 ounces unsalted butter, plus more for greasing
  • 4 cups heavy cream
  • 1 3/4 cups cane sugar
  • 2 tablespoons vanilla extract
  • 6 medium eggs
  • 1/4 cup brown sugar
  • 1/2 golden pineapple, skinned, cored, cut into medium dice
  • 1 large loaf challah bread, crust trimmed, cut into 1-inch dice


Preheat the oven to 325 degrees F. Grease a nonstick baking pan.

Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.

Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.