All Recipes

Hummingbird Bread Pudding

1 Hr, 15 Mins


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

Serves: 8


Step 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.

Step 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.

Step 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.

Step 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.