Sweet Potato, Pear and Pineapple Bread Pudding

Name: Sweet Potato, Pear and Pineapple Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 3/4 cup whole milk; 2/3 cup superfine sugar; 3 eggs, beaten; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1 teaspoon ground ginger; 1 cup chopped canned pears; 1 cup canned crushed pineapple, drained; 1 (16 ounce) can sweet potatoes, drained and cut into chunks; 4 cups French bread cubes; 1/3 cup packed light brown sugar; 1/4 cup all-purpose flour; 1 teaspoon freshly grated orange zest; 1/4 cup unsalted butter, melted; 1 cup chopped pecans

Servings: persons

1 cup sour cream
3/4 cup whole milk
2/3 cup superfine sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 cup chopped canned pears
1 cup canned crushed pineapple, drained
1 (16 ounce) can sweet potatoes, drained and cut into chunks
4 cups French bread cubes
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon freshly grated orange zest
1/4 cup unsalted butter, melted
1 cup chopped pecans

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Butter a 1 quart casserole dish.
3
In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla.
4
Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed.
5
Pour into the prepared baking dish.
6
Set aside.
7
In a separate bowl, stir together the brown sugar, flour and orange zest.
8
Briefly stir in the butter and pecans.
9
Sprinkle over the top of the bread pudding.
10
Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sour cream, 3/4 cup whole milk, 2/3 cup superfine sugar, 3 eggs, beaten, and more.

Yes, Sweet Potato, Pear and Pineapple Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato, Pear and Pineapple Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions