Get ready for a tantalizing journey of flavors with our Hummingbird Bread Pudding. This delightful dessert combines the richness of French bread with the tropical sweetness of bananas and pineapple, all baked to perfection in a creamy custard. Topped with crunchy pecans and smothered in a luxurious salted caramel sauce, this indulgent treat is a true showstopper that will leave your taste buds dancing with delight.
In our cozy kitchen, the aroma of this Hummingbird Bread Pudding wafts through the air, beckoning my husband and our little family to gather around the table. It all started with a simple craving for something sweet yet comforting. Now, it has become a beloved tradition, especially on lazy Sunday mornings or special occasions. The first time I made this recipe, I was nervous about how it would turn out, but as soon as my husband took his first bite, his eyes lit up with joy. Now, whenever I mention making bread pudding, his face lights up with anticipation. It’s not just about the delicious flavors; it’s about the memories we create together around the table, savoring every spoonful of this delectable dessert.
Why This Recipe Will Become a Family Favorite:
- Tropical Twist: Incorporating bananas and pineapple adds a refreshing twist to the classic bread pudding, making it perfect for summer gatherings or brunches.
- Creamy Perfection: With a luscious custard base made from eggs, whole milk, and aromatic spices like vanilla and cinnamon, every bite is a creamy delight.
- Crunchy Topping: The combination of brown sugar and pecans sprinkled over the pudding creates a satisfying crunch that contrasts beautifully with the soft, velvety texture inside.
- Decadent Drizzle: Let’s not forget the pièce de résistance – the homemade salted caramel sauce. Its buttery sweetness with a hint of salt elevates this dessert to new heights of decadence.
Ingredients:
- 1 loaf (about 454 grams or 1 lb) French bread, cut into 1-inch cubes
- 5 large eggs
- 4 cups (946 ml) whole milk
- 1 cup (200 grams) white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 ripe bananas, diced
- 1 (227 grams or 8 oz) can pineapple tidbits, drained
- 1/2 cup (100 grams) firmly packed light brown sugar
- 1 cup (113 grams) chopped pecans
- 1/4 cup (57 grams) butter, melted
Directions:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together eggs, whole milk, white sugar, vanilla, and cinnamon.
- Place the cubed bread in a large bowl and pour the egg and milk mixture over it. Allow to rest for 10 minutes, stirring occasionally.
- Add diced banana and drained pineapple tidbits to the bread mixture and stir to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle brown sugar and pecans over the top, then drizzle with melted butter.
- Bake for 45 to 50 minutes or until the center is set. A knife inserted into the center should come out clean.
- While the pudding is baking, prepare the salted caramel sauce. In a medium saucepan, combine butter, brown sugar, whipping cream, and salt. Cook over medium heat, bringing it to a boil and cooking for about 3 minutes.
- Serve the bread pudding warm, drizzled with salted caramel sauce. It pairs beautifully with a scoop of vanilla ice cream.
Notes:
- For a twist, try adding a splash of rum or bourbon to the caramel sauce.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days and reheated before serving.
