Ingredients
Directions
1

Cut the bread into fairly large cubes and leave it in a large bowl.

2

Mix the evaporated milk and sweetened condensed milk together, then beat the eggs and add to the milk and stir.

3

Add the vanilla, sugar, cinnamon and salt to the milk mixture and stir.

4

Pour the milk mixture over the bread cubes and leave it to soak for 10-20 minutes until the bread absorbs the liquids.

5

Wrap heavy aluminum foil around the bottom of a 20-25 cm side-opening mold.

6

Preheat the oven to 180 degrees and melt the butter in the oven in the springform mould. Remove from the oven and sprinkle the brown sugar evenly over the butter.

7

Strain the pineapple and blueberries. Place a slice of pineapple in the center of the pan over the butter and brown sugar, and place the other pineapple rings around it. Put a berry in each pineapple ring. (You can fill each gap with berries if you wish).

8

Pour the prepared bread mixture over the pineapple slices and press down firmly.

9

Bake in a preheated oven for 40 to 45 minutes. Until it ripens from the middle.

10

Leave the cake to cool for 10 minutes in the pan before inverting it onto a serving plate.

 

 

 

 

Ingredients

Ingredients

Directions

Directions
1

Cut the bread into fairly large cubes and leave it in a large bowl.

2

Mix the evaporated milk and sweetened condensed milk together, then beat the eggs and add to the milk and stir.

3

Add the vanilla, sugar, cinnamon and salt to the milk mixture and stir.

4

Pour the milk mixture over the bread cubes and leave it to soak for 10-20 minutes until the bread absorbs the liquids.

5

Wrap heavy aluminum foil around the bottom of a 20-25 cm side-opening mold.

6

Preheat the oven to 180 degrees and melt the butter in the oven in the springform mould. Remove from the oven and sprinkle the brown sugar evenly over the butter.

7

Strain the pineapple and blueberries. Place a slice of pineapple in the center of the pan over the butter and brown sugar, and place the other pineapple rings around it. Put a berry in each pineapple ring. (You can fill each gap with berries if you wish).

8

Pour the prepared bread mixture over the pineapple slices and press down firmly.

9

Bake in a preheated oven for 40 to 45 minutes. Until it ripens from the middle.

10

Leave the cake to cool for 10 minutes in the pan before inverting it onto a serving plate.

Inverted Pineapple Cake in Brioche Bread