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Hello, foodies…

I had a great, but very short weekend. And somehow today is nearly over! I had every intention of finding and posting some photos from my Philadelphia Flower Show presentation on Friday but I just didn’t get to it. Instead, I think I'll post a special blog on Thursday…and I’ll share all of the recipes I made at the show as well as some photos. In short, we had a wonderful experience...the staff was awesome, the presentation went well, and so many of you came. I can’t wait to tell you all about it.

This Wednesday night on In the Kitchen with David we’re continuing with our Easter & Spring favorites theme and making a truly incredible recipe…Pineapple Upside-Down Bread Pudding. It’s on my list of 20 best recipes we’ve EVER made on the show.

Pineapple Upside-Down Bread Pudding
Serves 12

This recipe is prepared with the Ninja 4-in-1 6-Quart Multi-Cooker with Recipe Book & Travel Bag (K41333).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
Bread Pudding:

• 1 cup whole milk


• 1 (14-oz) can sweetened condensed milk


• 4 large eggs


• 1 tsp vanilla extract


• 8 cups (12-oz) challah bread cut into 3/4" cubes


• 2-1/2 cups chopped fresh pineapple


• 4 Tbsp unsalted butter


• 1/4 cup packed light brown sugar

Glaze:

• 1/3 cup confectioners' sugar


• 1/2 tsp vanilla extract


• 3 Tbsp melted butter


• 2 tsp whole milk

Preparation:

1. Grease the Ninja multipurpose pan with cooking spray and set it aside. Whisk together the milk, condensed milk, eggs, and vanilla in a large bowl until evenly incorporated. Set aside.


2. Melt the butter over medium heat in a large skillet. Add the brown sugar and stir until the sugar dissolves. Add the chopped pineapple and cook, stirring, for 8 minutes, or until lightly brown and all the moisture has evaporated.


3. Place the cubed bread and 1-1/2 cups of the cooked pineapple into the egg mixture and toss. Let the mixture sit for a few minutes until the bread has absorbed all the liquid. Meanwhile, place the remaining cup of cooked pineapple on the bottom of the prepared pan. Pour the bread mixture on top and evenly distribute.


4. Pour 4 cups of water into a Ninja 4-in-1 cooking system pot. Place the metal rack inside, then place the prepared pan onto the rack. Set oven to 325°F and set the timer for 50 minutes. Do not lift the lid during the baking process.


5. When timer beeps, remove the pan (with the rack) and allow the bread pudding to cool. Meanwhile, pour the glaze ingredients into a small bowl and mix until evenly incorporated and slightly thick. After 15 minutes, unmold the bread pudding onto a serving platter, drizzle it with the glaze, and serve immediately.

We used tomorrow’s Today’s Special Value® (a Ninja 4-in-1 Multi-Cooker) to prepare this because you can’t find a better vessel to make bread pudding. Because the lid is sealed tight, and we added water to the bottom, all that wonderful steam is trapped inside and infused into the pudding, keeping it really moist and perfectly prepared. Tomorrow’s TSV also comes with a recipe book and its own travel bag. Stay tuned for more details on that.

Foodies, your blog question today is what’s your favorite kind of bread pudding? Do you like a classic with cinnamon and raisins? Maybe my Bananas Foster Bread Pudding? Or, maybe you prefer a savory bread pudding with herbs and spices? I’ll see you all on Wednesday night at 8pm ET.

Keep it flavorful!
—David

EDIT -

Foodies, while Ninja 4-in-1 multi-cooker is the preferred baking method (because it holds in the steam), you can make this recipe in your oven. Place the bread pudding in a 9" x 9" greased casserole dish, cover it with aluminum foil, and place it on the center rack of the oven. Place a casserole dish with 3 cups of hot water on the bottom rack of the oven. Bake the bread pudding at 325°F for 30 minutes. Then, remove the foil and continue baking, 20-25 minutes longer.