Servings: 4
Calories: 1028kcal
Equipment
- 1 Oven
Ingredients
- Butter or nonstick cooking spray for greasing
- 3 cups whole milk
- 4 tablespoons vanilla extract
- 6 large eggs
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 2 bananas 1 mashed, 1 cut into small bites
- 1 1/4 pounds crushed pineapple drained
- 1 cup shredded coconut
- 1 cup pecans
- 1/2 loaf French bread cubed or torn into small pieces
Cream Cheese Pecan Sauce:
- 4 ounces cream cheese softened
- 3 tablespoons powdered sugar plus extra if needed
- 4 tablespoons milk plus extra if needed
- 1/4 teaspoon vanilla extract
- 1 cup toasted crushed pecans for sprinkling on top
Instructions
- Set the oven to 350 degrees Fahrenheit for the bread pudding. Butter or cooking spray should be used to coat a casserole pan. The eggs are combined in a bowl. Cinnamon and sugar are added. Add the mashed banana and blend. The banana, pineapple, coconut, and pecan bits should all be folded in. Bread should be added after mixing, and the mixture should sit for 10 to 15 minutes before being stirred. Place the pan with the mixture in it, and bake for about 45 minutes.
- For cream cheese-pecan sauce: Whip the cream cheese with a spoon in the interim, then gradually include the sugar until it is smooth. Add the milk and vanilla and stir.
- After allowing the bread pudding to cool slightly, top the warm cake with the cream cheese sauce. Add the toasted pecans on top.
Video
Nutrition
Calories: 1028kcal | Carbohydrates: 129g | Protein: 21g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 298mg | Sodium: 321mg | Potassium: 1019mg | Fiber: 8g | Sugar: 116g | Vitamin A: 1186IU | Vitamin C: 19mg | Calcium: 376mg | Iron: 3mg
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