Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, scoop it into bowls with cherry-vanilla ice cream.
Toasting the challah for our bread pudding helps the cubes soak up more of the deliciously rich custard. We use two vanilla beans for added flavor and top it with turbinado sugar before baking for a sweet crunch with every bite.