Directions

1. Prep the Bread: Cut the King’s Hawaiian rolls into 1-inch cubes. Spread the cubes on a baking sheet and let them sit out overnight to dry. If you're short on time, bake them at 250 degrees Fahrenheit for 15 to 20 minutes, stirring halfway through, until dry but not toasted. Let cool.

2. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x9-inch baking dish generously with butter or nonstick spray.

3. Make the Topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth and bubbling. Pour the mixture evenly into the prepared pan.

4. Add the Fruit: Arrange the pineapple rings over the brown sugar topping. Place a maraschino cherry in the center of each ring.

5. Make the Custard: In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and 1/4 cup of the reserved pineapple juice.

6. Combine Bread & Custard: Place the dried bread cubes in a large bowl. Pour the custard over the bread and gently stir. Let soak for 10 minutes so the bread can absorb the liquid.

7. Assemble & Bake: Spoon the soaked bread mixture evenly over the pineapple topping in the baking dish. Bake uncovered for 45 to 50 minutes, until golden brown and set in the center.

8. Rest & Flip: Let rest for 10 minutes. Run a knife around the edges of the pan and carefully invert onto a serving platter. Spoon any stuck topping back over the pudding.

Optional Rum Sauce Instructions

1. While the bread pudding bakes, make the rum sauce. Brown the butter over medium-low heat. Stir occasionally and scrape the bottom of the pan to prevent burning. The butter will get foamy.
2. Once the butter has a nutty aroma, add the brown sugar, rum and heavy cream. Whisk until sugar is dissolved. Remove from heat to cool slightly.
3. Pour sauce over bread pudding and serve warm.