Bread Pudding Recipe

Military Coupon Savings

Bread Pudding

Name: Jennifer Miller
Base: Eglin AFB
Recipe: INGREDIENTS 1⁄2 loaf French bread 6 large eggs 1 cup sugar 4 tablespoons vanilla 1 tablespoon cinnamon 3 cups milk, whole 1 cup shredded coconut 2 bananas (one mashed, one cut into small bites) 20 ounces crushed pineapple (drained) 1 cup pecans 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 crushed pecans DIRECTIONS METHOD:. Cube bread or rustic tear into small pieces. Whisk eggs, add vanilla and milk- mix. Add dry ingredients- sugar, cinnamon. Mix in smashed banana. Fold in banana pieces, pecans, coconut, and pineapple. Add all bread to mixture- stir and mix. Let mixture sit for 10-15 minutes- mix again after 5-10 minutes. Pour mixture in greased casserole pan, bake at 350 degrees F for about 45 minutes. Cool, serve, top with Cream Cheese Pecan Sauce (recipe follows). Whip cream cheese with spoon and add powdered sugar slowly until smooth. Add vanilla and milk. Mix completely. Fold in pecans and drizzle over warm Hummingbird Bread Pudding!