SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING
This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.
Provided by Michaela
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
- In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
- In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
- Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 g
SWEET POTATO BREAD PUDDING WITH RUM SAUCE
Make and share this Sweet Potato Bread Pudding with Rum Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Peel and finely chop sweet potatoes.
- Arrange sweet potato in a steamer basket over boiling water.
- Cover and steam 10 minutes or until tender.
- Set aside.
- Combine raisins and rum.
- Set aside.
- In a bowl, combine eggs,sugar, 1 qt whipping cream, half and half, cane syrup and cinnamon.
- Add bread pieces, sweet potato, and raisin mixture.
- Spoon mixture evenly into 2 lightly greased 11x 7-inch baking dishes.
- Bake at 350ºF for 1 hour or until set, covering with foil to prevent over browning, if necessary.
- Serve warm with Rum Sauce and whipped cream.
- For Rum sauce: Melt butter in a heavy saucepan over low heat; stir in rum.
- Add powdered sugar; stir with a whisk until smooth.
- Stir in egg yolk; cook, stirring constantly, 5 minutes or until mixture reaches 160ºF.
- Makes 2 1/2 cups.
Nutrition Facts : Calories 682.5, Fat 45.1, SaturatedFat 27.5, Cholesterol 216.4, Sodium 290.7, Carbohydrate 62.7, Fiber 2.4, Sugar 42.5, Protein 6.8
PINEAPPLE BREAD PUDDING
I came up with this to satisfy my daughter Nomi's pineapple sweet tooth, and also to get rid of some stale bread.
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 and grease a 2-quart soufflé dish.
- In a large bowl, combine bread and pineapple and place in soufflé dish.
- Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
- Bake until puffed and golden, about 40 minutes.
Nutrition Facts : Calories 313.4, Fat 12.3, SaturatedFat 6.5, Cholesterol 128.7, Sodium 176.8, Carbohydrate 47.7, Fiber 2.8, Sugar 34.9, Protein 6
PINEAPPLE SWEET POTATO BREAD
This blue-ribbon recipe won 'Best of Show' at the county fair for Wanda Houston of Houlka, Mississippi. The delectable loaves are tiny and moist, she writes, "and I bake a lot of them for gifts during the holidays."
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (8 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the sugar, oil and egg; mix in the sweet potato, pineapple and orange zest. Stir into dry ingredients just until moistened. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 148mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CARIBBEAN SWEET POTATO BREAD
This recipe is compliments of the Louisianna Sweet Potato Commission and I first tasted it when a co-worker brought it in for a pot luck dinner. Weird approach, really good bread. If you can't find the marinade, use 1/4 cup pineapple juice and 1 teaspoon jerk seasoning.
Provided by mandabears
Categories Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Spray 2 4x8 loaf pans with cooking spray.
- n a large bowl beat together the yams and eggs until fluffy.
- Stir in remaining ingredients and beat on medium speed for 2 minutes.
- Pour half of batter in each loaf pan.
- Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.
Nutrition Facts : Calories 1824.7, Fat 67.6, SaturatedFat 11.2, Cholesterol 428.2, Sodium 1858.8, Carbohydrate 279.9, Fiber 12.4, Sugar 130.4, Protein 27.6
SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING
This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.
Provided by Michaela
Categories Bread Pudding
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
- In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
- In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
- Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 g
PEACHY PEAR BREAD PUDDING
Make and share this Peachy Pear Bread Pudding recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F.
- Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
- Arrange peaches and pears on top of bread and sprinkle cranberries over all.
- In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
- Gradually add milk to egg mixture, stirring well. Stir in vanilla.
- Pour egg mixture over bread mixture; do not stir.
- Bake for 45 to 50 minutes, or until pudding is lightly browned.
- Serve warm topped with a small amount of fat-free whipped topping if desired.
Nutrition Facts : Calories 112.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 27.4, Sodium 121.8, Carbohydrate 19.9, Fiber 0.9, Sugar 14.6, Protein 4.8
SWEET POTATO BREAD PUDDING
To allow the milk mixture to soak into the bread, make the base for this pudding the night before you plan to bake it.
Provided by Chef Glaucia
Categories Dessert
Time P1DT40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
- Add bread cubes and stir gently to coat; cover and chill overnight.
- Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
- For the streusel, combine pecans, brown sugar and flour; stir in butter.
- Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
- Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.
Nutrition Facts : Calories 602.8, Fat 26.3, SaturatedFat 9.8, Cholesterol 110.4, Sodium 723.6, Carbohydrate 81.7, Fiber 5.6, Sugar 31.4, Protein 12.3
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