Pineapple & Naan Bread Pudding

Preheat oven to 350° F.

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.

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.

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.