HUMMINGBIRD BREAD PUDDING

Hummingbird Bread Pudding image

Provided by @MakeItYours

Number Of Ingredients 19

Bread Pudding
■nonstick cooking spray
■3 cups whole or 2% milk
■4 tablespoons vanilla extract
■6 large eggs
■1 cup sugar
■1 tablespoon ground cinnamon
■2 bananas, 1 mashed, 1 cut into small pieces
■1 1/4 pounds crushed pineapple, drained
■1 cup shredded coconut
■1 cup pecans
■1/2 loaf French bread, (I used Brioche), cubed in small pieces
Cream Cheese Pecan Sauce
■4 ounces cream cheese, softened
■3 tablespoons powdered sugar
■4 tablespoons milk, plus extra if needed to thin
■1/4 teaspoon vanilla extract
■1 cup toasted, finely chopped pecans to sprinkle on top
■I doubled the Cream Cheese Sauce.

Steps:

Preheat the oven to 350°.
Grease a 9X13 pan or casserole pan of your choice with the cooking spray.
Whisk together the eggs then add the sugar and cinnamon.
Mix in the mashed banana.
Fold in the banana pieces, pineapple, coconut and pecans.
Gently mix in the bread and let sit for 15 minutes to soak up the custard fruit mixture.
Stir once again, pour mixture into casserole dish and bake for about 45 minutes.
For the Cream Cheese Sauce mix the cream cheese with the spoon then slowly add the powdered sugar and mix until smooth.
Mix in the milk and vanilla adding milk in very small amounts until it is as thin as you like.
Let the bread pudding cool slightly then drizzle the sauce over the warm cake. I like to drizzle the sauce over the individual pieces but that's just me!
Top with the toasted pecans. Again, I do individual pieces. It's the rebel in me!