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Brûléed Bacon Pineapple Upside Down "Cake"

From the Baker’s Bacon Test Kitchen. This is a great take on a baked French toast. If you believe that pineapple belongs on pizza, this breakfast recipe is for you!
Course Dessert
Cuisine American
Servings 8 people


  • 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.
Keyword Back Bacon, Baker's Bacon, Cake, dessert, Pineapple, Upside-down cake