Brûléed Bacon Pineapple Upside Down "Cake"
- 1 tbsp Blend Oil
- 12 oz Baker's Bacon Back Bacon diced into ½” cubes
- 6-8 slices of San Luis Sourdough Cracked Wheat Bread or sliced sourdough of your choice diced into 1” pieces.
- 1 20oz large can Crushed Pineapple
- 1/4 lb butter
- 3 T Flour
- 1.5 cup Brown Sugar
- 3 beaten eggs
- Sear the back bacon with the blend oil in a heavy bottom pan until fully cooked. Remove from pan.
- Melt butter in a skillet and add bread, cook until crusty.
- Combine the crushed pineapple, four, ½ cup brown sugar and eggs, and pour over bread and bacon.
- Butter the casserole pan
- * Optional bonus, spread caramel topping on the bottom of the buttered pan and add cubes of bacon before adding the bread mix)
- Spread bread cubes and cooked Back Bacon in a buttered casserole.
- Bake at 350°F for about 35 minutes.
- Remove from oven, let cool and flip out of pan
- Put ½ cup brown sugar on the top and brûlée, let sit 5-8 mins and spread another ½ cup brown sugar on and brûlée again.
About the Baker’s Bacon R&D Team
Bryan Copp, our head butcher, who also oversees our local wholesale business, brings 20 years of kitchen and butchery knowledge to the table. You can often find Bryan cooking up some house made bulgogi or experimenting with bacon fat confit Mary’s chicken wings at the Company Store.
Hollie Jackson has been cooking her way up and down the west coast for the last 12+ years from hotel work, fine dining, to her true found love, catering. When she’s not perfecting a balanced cocktail or grilling, you can find her creating content for @bakersbacon, working the Company Store, or designing menus for our holiday boxes and any offsite events.
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