In a skillet over medium-high heat, melt 4 tablespoons of butter.

Add the crushed pineapple, brown sugar and salt to the skillet.

Cook, stirring occasionally, until the pineapple starts to turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool slightly.

In a saucepan over medium heat, melt the butter.

Add the brown sugar and stir until the sugar has dissolved and the mixture becomes smooth, about 2-3 minutes.

Slowly pour in the heavy cream while stirring continuously to combine. Let it simmer gently for another 2-3 minutes until the sauce thickens slightly.

Remove from heat and stir in pineapple juice, vanilla extract and a pinch of salt.

Preheat the oven to 350°F. Grease a 9x9 inch baking dish with butter or use non-stick cooking spray.

In a large mixing bowl, combine the brioche bread cubes.

Once the caramelized pineapple has cooled slightly, fold it into the brioche bread cubes until evenly distributed.

In another mixing bowl, whisk together the eggs, egg yolks, brown sugar, vanilla extract, cinnamon and a pinch of salt until well combined. Whisk in the heavy cream and half-and-half.

Add bread and pineapple mixture to the baking dish. Pour the custard mixture evenly over the bread and pineapples. Gently press down on the bread to make sure it's fully soaked in the custard.

Allow the pudding to sit for about 5 minutes to let the bread absorb the custard.

Bake 35-40 minutes or until the top is golden brown, the edges are crispy, and the center is set but slightly jiggly. If you gently press down on the middle with a spoon and custard comes up then leave it in longer.

Once done, remove from the oven and let rest for about 10 minutes before serving. Top with the warm pineapple brown sugar butter sauce. Enjoy!