Inverted Pineapple Cake in Brioche Bread

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

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

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

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

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

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.

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).

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

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