Donna Bells Bake Shop Hummingbird Bread Pudding Recipes

Steps:

• METHOD:.
• Cube bread or rustic tear into small pieces.
• Whisk eggs, add vanilla and milk- mix.
• Add dry ingredients- sugar, cinnamon.
• Mix in smashed banana.
• Fold in banana pieces, pecans, coconut, and pineapple.
• Add all bread to mixture- stir and mix.
• Let mixture sit for 10-15 minutes- mix again after 5-10 minutes.
• Pour mixture in greased casserole pan, bake at 350 degrees F for about 45 minutes.
• Cool, serve, top with Cream Cheese Pecan Sauce (recipe follows).
• Whip cream cheese with spoon and add powdered sugar slowly until smooth. Add vanilla and milk. Mix completely.
• Fold in pecans and drizzle over warm Hummingbird Bread Pudding!

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.