Pineapple Upside Down Bread Pudding

Preheat oven to 350 degrees F.

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 brown sugar and 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 pans, pouring the mixture over the pineapple rings.

Tear croissants into pieces. Distribute evenly among the pans. You will have leftovers at first, but once you add the custard we will be squishing it 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 for 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.