Sweet Potato, Pear and Pineapple Bread Pudding

Sweet Potato, Pear and Pineapple Bread Pudding

10
Michaela 0

"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."

Ingredients

45 m servings 812 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 812 kcal
  • 41%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 111.9g
  • 36%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  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

10
  1. 12 Ratings

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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 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 topp...

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).