Martins Famous Pastry Shoppe
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Hummingbird Bread Pudding
Ingredients
1
Loaf Cinnamon Raisin Swirl Potato Bread, torn into small pieces
 
Butter or Nonstick Cooking Spray
8
Large Eggs
1 1/2
Cups Whole Milk
1
Cup Sugar
2
Tablespoons Vanilla Extract, Plus ½ Teaspoon, divided
2
Bananas, 1 mashed, 1 cut into small bites
1
Can (20-oz.) Crushed Pineapple, drained
1
Cup Shredded Coconut
1
Cup Chopped Pecans
4
Ounces (1/2 Block) Cream Cheese, softened
1/4
Cup Salted Butter, softened
1
Cups Powdered Sugar
1-2
Tablespoons Milk, optional
 
Candied Pineapple Pieces, for serving
Directions
  1. For the bread pudding: Preheat the oven to 350 degrees F. Grease 8 medium ramekins with butter or cooking spray. Whisk together the eggs, milk, sugar, and 2 tbsp. vanilla extract. Mix in the mashed banana. Fold in the banana pieces, pineapple, coconut, and pecans.

  2. Mix in the bread pieces and let sit for 1-2 minutes; stir gently to combine. Pour bread pudding mixture into greased ramekins and bake on a tray for 45-60 minutes or until cooked through and golden-brown on top.

  3. Prepare cream cheese frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add in powdered sugar, beating at low speed until blended. Stir in remaining vanilla (½ tsp.) Increase speed to medium-high, and beat until fluffy, about 1 minute. Transfer to a piping bag when ready to serve. Optional: you can add milk, gradually, as desired, for a thinner consistency.

  4. When bread puddings are finished baking, remove from oven and allow to cool slightly. Pipe frosting onto cupcakes in a lattice pattern; garnish with candied pineapple pieces. Serve.