Pineapple Upside Down Bread Pudding Ingredients: For the Bread Pudding: 1 can (20 oz) crushed pineapple, drained 15-20 maraschino cherries 2 cups heavy whipping cream (at least 40%) 1 cup brown sugar, packed 2 eggs 2 egg yolks pinch of salt 1 loaf brioche Brown Sugar Sauce: 1 ½ cups packed brown sugar ½ cup unsalted butter 2/3 cup whipping cream Instructions: For the Bread Pudding: Preheat oven to 350F. Butter 8x8-inch pan. Place a pineapple evenly at the bottom of the pan. Place a cherries randomly on the bottom on top of the pineapple. Tear brioche into pieces. Mix the eggs, egg yolks, brown sugar and salt together in a bowl. Then whisk in the heavy cream. Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. Bake in the center rack about 30-35 minutes. Let cool for 2-3 minutes. For the Brown Sugar Sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and bri