Pineapple Upside Down Bread Pudding

This easy recipe combines bread pudding with pineapple upside-down cake, making it perfect for a weekend breakfast or dessert.

Bread pudding loaded up with a pineapple brown sugar “topping” – you flip the pan upside down to plate the pudding – just like the traditional pineapple upside-down cake, but a bread pudding instead!

• 1/2 cup salted butter melted
• 1/2 cup brown sugar firmly packed
• one 398 ml can pineapple slices drained, juice reserved
• 16 maraschino cherries sliced in half
• 4 large eggs
• one 300 ml can sweetened condensed milk
• 3/4 cup pineapple juice
• 1 teaspoon vanilla
• 8 cups cubed white bread 1/2 inch cubes, old