Recipe courtesy of Donna Bell's Bake Shop

Donna Bell's Bakeshop's Hummingbird Bread Pudding

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 20 min
  • Yield: 8 servings
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Bread Pudding:

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


  1. For the bread pudding: Preheat the oven to 350 degrees F. Grease a casserole pan with butter or cooking spray. Whisk together the eggs. Add the sugar and cinnamon. Mix in the smashed banana. Fold in the banana pieces, pineapple, coconut and pecans. Mix in the bread and let the mixture sit for 10 to 15 minutes, stirring after 5 to 10 minutes. Pour mixture into the pan and bake for about 45 minutes.
  2. For the cream cheese pecan sauce: Meanwhile, whip the cream cheese with a spoon, then slowly add in the sugar until smooth. Mix in the milk and vanilla.
  3. Let the bread pudding cool slightly, and then drizzle the cream cheese sauce over the warm cake. Top with the toasted pecans.