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Make It
Step 1
Preheat oven to 350° F.
Step 2
Whisk together milk, sweetened condensed milk, eggs, vanilla extract, cinnamon, salt, cardamom and orange zest. Fold in the cubed naan and set aside to soak.
Step 3
Melt 4 tablespoons butter in a 9- to 10-inch ovenproof skillet set over medium heat. Reduce heat to low; add brown sugar and stir until sugar is dissolved. Carefully add chopped pineapple; cook, stirring frequently, for 10 to 12 minutes or until the pineapple is lightly browned and the moisture is mostly evaporated.
Step 4
Add the pineapple to the naan mixture and stir to combine. Return skillet to the stove; set over medium heat. Melt the remaining tablespoon butter in the skillet; swirl to coat. Pour in the naan mixture; transfer skillet to oven. Bake for 45 to 50 minutes or until golden and set. Serve warm topped with whipped cream, if desired.
