Ingredients:

  • 450g brioche loaf, cubed into 1-inch pieces
  • 225g unsalted butter, softened
  • 400g granulated sugar
  • 5 large eggs, room temperature
  • 560g canned crushed pineapple with juice
  • 2.5g fine sea salt

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl using an electric hand mixer, beat the softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes.
  3. Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a stable emulsion.
  4. Fold in the entire can of crushed pineapple including all the juice and the sea salt. The mixture may appear slightly curdled; this is normal.
  5. Gently fold the brioche cubes into the wet mixture using a spatula until every piece is coated. Let the mixture rest for 5 minutes to allow the bread to hydrate.
  6. Transfer the mixture to the prepared 9x13 dish and bake for 45 minutes until the top is deeply golden and the center is set.