Cinnamon Bread Pudding with Pineapple and Caramel

Lynnda Cloutier


Broil both sides of the bread for flavor. Let cool on a rack (not on a baking sheet) so they stay crisp for better custard saturation.source unknown

★★★★★ 1 vote


softened unsalted butter
10 slices texas toast style bread
1/2 cup sugar
1 tsp. ground cinnamon
1 cup brown sugar
6 tbsp. heavy cream
12 half moon slices fresh pineapple, 1/2 inch thick
1 cup whole milk
3/4 cup heavy cream
4 eggs
1/3 cup sugar
1 tsp. vanilla
pinch salt
1 cup heavy cream
1/4 cup pure maple syrup
chopped toasted pecans


1Preheat broiler to high with rack 6 to 8 inches from element. For pudding, spread butter on both sides of each bread slice
2Mix 1/2 cup sugar and cinnamon;sprinkle on both sides of bread and arrange on baking sheet. Broil bread til browned, about 2 to 3 minutes on each side, watching carefully. transfer toast to a rack to cool
3Boil brown sugar and 6 Tbsp. cream for the caramel in a skillet over medium high heat.Add pineapple, spoon caramel over fruit and simmer 2 to 3 minutes. Arrange pineapple in ungreased 7 x 11 inch baking dish and drizzle with half the caramel.
4Whisk together milk, 3/4 cup cream, eggs, 1/3 cup sugar, vanilla and salt in a pitcher for the custard. Tear each toast slice in half and arrange in single layer over pineapple, fitting as tightly as possible. Drizzle remaining caramel and half the custard over toast. Repeat layering with remaining toast and remaining custard, then lightly press bread down to saturate. Cover pudding with plastic wrap and chill overnight.
5Preheat oven to 325. Bake pudding til puffed and a knife inserted in center comes out clean, about 1 hour. Let pudding cool 5 minutes, then loosen edges with knife and invert onto a platter.
6For the topping, whip together 1 cup cream and maple syrup. Dollop each serving with whipped cream and garnish with pecans.

About this Recipe

Course/Dish: Puddings, Sweet Breads