Pineapple Upside-Down Trifles
Depending on the size of your cups, you’ll need 6-8 slices of bread. 6 for 8 oz cups, 8 slices for 12 oz cups.
This recipe calls for both crushed pineapple and pineapple juice. I recommend using a pine mesh sieve to strain the crushed pineapple, then use your hands to squeeze as much juice out as possible and reserve it for the brioche milk soak—it should yield about 1/2 cup of juice.
To make the bread stale, you can leave it out overnight uncovered (the best option if you don’t want to turn your oven on), or bake at 250 degrees for 10-12 minutes. If you bake it, make sure it is cooled before soaking.
Make these a day in advance to save time.
Try to keep the edges of the cup clean to create distinct layers.
Ingredients
- 6 slices brioche loaf, cut into 1/2’’ cubes, stale or toasted until dry (see note above)
- ½ c whole milk
- 1 8 oz can pineapple juice, pineapple pulp and juice separated (see note above)
- 2 Tbsp dark rum, optional
- 1 tsp vanilla, divided
- 1 c heavy cream
- ⅓ c powdered sugar
- Pinch of salt
- 8 oz maraschino cherries, drained, cherries halved
- 4 Tbsp toasted shredded sweetened coconut
Instructions
- In a large mixing bowl, combine the milk, pineapple juice (not the pulp), dark rum, and 1/2 tsp vanilla. Add the bread cubes and gently toss to coat. Let sit 10 minutes to soak.
- As the bread soaks, whip the heavy cream to medium peaks, then add the powdered sugar, a pinch of salt, and remaining vanilla. Beat to stiff peaks, then gently fold in the pineapple pulp. Refrigerate until ready to use.
- Assemble the trifles: Carefully layer the soaked brioche into the bottom of the cup, followed by the cherries (I press the cherries around the edges so they can be seen), pineapple whipped cream, toasted coconut, another layer of brioche, cherries, whipped cream, and a sprinkle of toasted coconut and a few maraschino cherry halves to garnish. Repeat for all four cups.
- Refrigerate at least 2 hours before serving to make sure the trifles are properly chilled. Preferably, allow the trifles to sit overnight.