Pineapple Upside Down Bread Pudding

4 pineapple rings
4 maraschino cherries (you can skip…I wanted the color for the photos)
1 cup brown sugar, packed
½ cup unsalted butter

1 cup unsweetened coconut milk
1 cup heavy whipping cream (at least 40%)
½ cup granulated sugar
2 eggs
2 egg yolks
pinch of salt
10 small croissants (on the stale side)

Preheat oven to 350F.

Butter 4 mini spring form pans or large custard cups (about 10 oz). Place a pineapple ring in the middle of each pan. Place a cherry in the middle of the pineapple ring. Set aside.

Take the 1 cup brown sugar and ½ cup unsalted butter and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, 2-3 minutes. Divide evenly among the 4 pans, pouring the mixture over the pineapple rings.

Tear croissants into pieces. Distribute evenly among the 4 pans. You will have leftovers at first, but once you add the custard we will be squishing down and you will be adding more bread most likely.

Mix the eggs, egg yolks, sugar and salt together in a bowl. Then stir in the heavy cream and coconut milk.

Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your croissants are. Don’t feel like you have to use all the custard.

Bake in the center rack about 30-35 minutes. Let cool for 2-3 minutes.

Turn bread pudding onto a plate. Release sides and remove the pan. Serve immediately. Maybe with whipped cream. But really it’s good all on it’s own.