Hummingbird Bread Pudding Recipes
DONNA BELL'S BAKE SHOP HUMMINGBIRD BREAD PUDDING
Make and share this Donna Bell's Bake Shop Hummingbird Bread Pudding recipe from Food.com.
Provided by cocoa nurse
Categories Dessert
Time 1h15m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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!
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
HUMMINGBIRD CAKE IV
This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.
Provided by Deirdre Dee
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 64.5 g, Cholesterol 46.5 mg, Fat 31 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 317.2 mg, Sugar 38.1 g
HUMMINGBIRD POUND CAKE
Add crunch to this fruity Hummingbird Pound Cake with toasted pecans. Your kids are sure to hover around the kitchen when they see you whipping up this Hummingbird Pound Cake.
Provided by My Food and Family
Categories Festive 2018
Time 2h35m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
- Pour into greased and floured 12-inch fluted tube pan.
- Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- 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 the bread. Allow to rest for 10 minutes, stirring once.
- Add the diced banana and drained pineapple tidbits to the bread mixture and stir to combine. Pour the mixture into the prepared baking dish. Sprinkle brown sugar and pecans over the top and drizzle with the melted butter.
- Bake for 45 to 50 minutes or until the the center is set. You might see liquid in the middle when you check the pudding with a knife, but it should be clear, not milky.
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