Hot and Gooey Hummingbird Bread Pudding


In preparation for The Prince to come home for spring break I made Hummingbird Bread Pudding with a runny Cream Cheese Pecan Sauce. People, it was crazy good!  I wish I could take credit for the recipe but that would be outright theft.  I’ve had Hummingbird cake a million times but I’m not a big cake baker.  Then I saw it as a bread pudding as I was flipping through my “go to” channels on television.  Hummingbird Bread Pudding?  Brilliant.  It’s easy, fast and oh, so satisfying.  And just a computer search away.  From the Cooking Channel, its proper name is “Donna Bell’s Bakeshop’s Hummingbird Bread Pudding”.  I tweaked it just a little; for instance I used 2% milk instead of whole and I doubled the Cream Cheese Pecan Sauce and also made it a bit thinner…I like to drizzle my sauce rather than drop dollops.  An old, old recipe with a brand new twist…and CREAM CHEESE!  Making the first two of my spring break crew happy, happy boys.

Donna Bell's Bakeshop's Hummingbird Bread Pudding

  • Servings: 8-10
  • Difficulty: easy
  • Print

Bread Pudding

  • non-stick cooking spray
  • 3 cups whole or 2% milk
  • 2 teaspoons vanilla extract
  • 6 large eggs, beaten
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 2 bananas, 1 mashed, 1 cut into small pieces
  • 1 1/4 pounds crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup pecans
  • 1/2 loaf French bread, (I used Brioche), cubed in small pieces

Cream Cheese Pecan Sauce

  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 4 tablespoons milk, plus extra if needed to thin
  • 1/4 teaspoon vanilla extract
  • 1 cup toasted, finely chopped pecans to sprinkle on top
  • I double the Cream Cheese Sauce.

Great for breakfast, it's loaded with fruit!
Great for breakfast, it’s loaded with fruit!

  1. Pre-heat the oven to 350°.
  2. Grease a 9X13 pan or casserole pan of your choice with the cooking spray.
  3. Whisk together the milk, vanilla and eggs then add the sugar and cinnamon.
  4. Mix in the mashed banana.
  5. Fold in the banana pieces, pineapple, coconut and pecans.
  6. Gently mix in the bread and let sit for 15 minutes to soak up the custard fruit mixture.
  7. Stir once again, pour mixture into casserole dish and bake for about 45 minutes.
  8. For the Cream Cheese Sauce mix the cream cheese with the spoon then slowly add the powdered sugar and mix until smooth.
  9. Mix in the milk and vanilla adding milk in very small amounts until it is as thin as you like.
  10. Let the bread pudding cool slightly then drizzle the sauce over the warm cake.  I like to drizzle the sauce over the individual pieces but that’s just me.
  11. Top with the toasted pecans.  Again, I do individual pieces.  It’s the rebel in me.


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