southern deserts

Bread pudding made with banana, crushed pineapple, and chopped pecans is topped off with a sweet cream cheese praline sauce to create the ultimate springtime (or anytime) dessert.

Hummingbird Bread Pudding with Praline Sauce

French bread (torn

eggs

half and half

sugar

dark brown sugar (packed)

cinnamon

vanilla extract

salt

pineapple (drained)

bananas (1 mashed,

pecans

unsated butter (melted)

unsalted butter

sweetened condensed milk

cream cheese (softened,

Preheat your oven to 375°F. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.

To a medium mixing bowl add the eggs, half-and-half, granulated sugar, brown sugar, ground cinnamon, vanilla extract, the mashed banana, and the crushed pineapple. Whisk the ingredients together until everything is combined.

Add the French bread pieces to a large mixing bowl and pour the egg mixture over top of the bread. Use a wooden spoon to stir the ingredients together, making sure the custard covers all of the bread. You can use the spoon to push the bread down into the custard if needed.

Add the sliced banana and the chopped pecans to the bowl with the bread mixture. Mix the banana and pecan into the bread pudding with the wooden spoon until evenly distributed.

Spoon the the bread pudding into the prepared baking dish. Pour the melted butter over top of the bread pudding.

Bake the bread pudding in the preheated oven for 40 to 50 minutes, until golden brown on top and set in the middle.

While the bread pudding is cooling prepare the praline sauce by melting 1/4 cup of butter in a small saucepan over medium-high heat. Add the cream cheese, sweetened condensed milk, and half-and-half and cook while stirring with a wooden spoon until the sauce is smooth, about 3-5 minutes.

Stir in the chopped pecans and continue to cook for about another minute. Remove the sauce from the heat and carefully pour it over the bread pudding. Serve the bread pudding warm with a scoop of vanilla ice cream if you prefer. Enjoy!

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