Sweet Potato, Pear and Pineapple Bread Pudding

Sweet Potato, Pear and Pineapple Bread Pudding

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Michaela
Recipe by  Michaela

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
  2. 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.
  3. 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.
  4. Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

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Reviews (9)

Rate This Recipe
luv2bake
19

luv2bake

I was asked to make a sweet potato casserole for a dinner party. I saw this and wanted to try it out before serving to others. I halved the recipe and baked it the full time. It was very good. I found the bread to be a little too soggy; I possibly could have baked it a little longer to take care of that, although the topping was really perfect. Cooking any more would have changed that. At any rate, the dish has a lot of good flavors, the subtle orange and ginger flavors really adding to it. It is sweet and could certainly be served with whipped cream or ice cream as a dessert. In fact, when my husband tasted his, he said, "This could be a dessert." I am definitely going to make this for the dinner party and will make it many more times in the future.

IMVINTAGE
16

IMVINTAGE

I took this to my family's Easter dinner & everyone loved it...it went so well w/ our Easter ham. I doubled the recipe but only used 5 eggs & not 6, which was plenty. I did use the streusel topping (which was fantastic w/ the orange zest). It will become a new Easter tradition...thanks.

AllisonRenee
14

AllisonRenee

WOW !!! I never knew vegetables could taste this good. I omitted the streusel topping and placed extra sliced pears onto pudding before baking. It was served as a side dish (not dessert).

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 812 cal
  • 41%
  • Fat
  • 35 g
  • 54%
  • Carbs
  • 111.9 g
  • 36%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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