You may serve this bread pudding as a delectable side dish or dessert. Sweet potatoes that are creamy, pears that are silky, and tart pineapple with a pecan streusel topping. Whipping cream should be refrigerated if served as dessert. This casserole travels really well and is quick and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup sour cream
- ¾ cup whole milk
- ⅔ 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
- ⅓ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon freshly grated orange zest
- ¼ cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
- In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
- In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
- Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
Nutrition Facts
| Calories | 812 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 13 g |
| Sodium | 737 mg |
| Sugars | 52 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
A favorite! I add peaches and call this “4P Casserole.” Using a hearty raisin bread adds to the fun.
I made this yesterday. I have a few notes. 1. This does not fit in a 1-quart casserole dish. I was intimidated by the volume of my 4 cups of French bread cubes and made it in my 2-quart casserole dish instead. It overflowed like crazy. Lots of burnt in the bottom of my oven, since I didn’t have the forethought to put a pan or some foil underneath… sigh. 2. Unless you use a very wide and flat casserole dish, don’t expect to be done cooking in 30 minutes. There’s SO much liquid, even if you drain all your canned items–the fruits/potatoes themselves are just so soft and full of water. (And if you use a wider/flatter dish, double the streusel recipe. I barely had enough to cover it in my smaller/taller dish.) I gave mine an extra 20 minutes or so, then took it out because the burnt stuff that leaked out was stinking up my kitchen and I didn’t want the streusel to burn. Even though the bread was still pretty soggy, I’m glad I didn’t leave it in longer and let the streusel burn, because that was by far the tastiest part. Honestly, aside from the streusel, this recipe came out pretty terrible for me. That said, I love the idea of this recipe, I think it could really work, but this was definitely a mistake to try as my first ever time making bread pudding. I do plan to try it again, in a bigger and flatter dish, and probably at a lower temperature for a longer time so I can make sure it cooks all the way through without burning the top.
I don’t know yet if the middle is done (had to cook longer than recipe), but I did a taste test before Thanksgiving tomorrow and YUM!! Perfect sweetness level. This is a winner.
This dish brought me more compliments than anything that I have ever made. I substituted regular sugar for the fine sugar without problems. I used a slightly stale, very crusty baguette. Once it soaked in the batter it not only worked, but had great body.
Absolutely love this recipe I used all fresh ingredients, nothing from a can to reduce calories I used Stevie sweetner Will be making again real soon
okay this dish sound good it will be my first timecooking this dish okay with the sweet potatoes you don’t boil them what does the sweet potatoes I think I’m going to buy them in a can to see how it turn out
I served this for Thanksgiving with our maple glazed bourbon turkey and the flavor complimented the meat very well. After reading the other reviews I increased the bread cubed to 6 cups and let them dry in the oven while preheating so they would absorb more liquid and this easily filled a 2 qt baking dish which needed to be baked twice as long as recommended. We don’t care so super sweet so I left the topping off.
A truely versitile recipe. I used leftover banana bread, apple instead of sweet potato. It turned out to be a winner at Sunday lunch with friends.
I loved this. I did it using real sweet potatoes, pears and pineapple. I also, did it as a desert and topped it with dream whip. My husband and daughter loved it. I love pineapple so I just cut pieces but next time I will definitely crush my fresh pineapple. This is definitely a keeper but if you decide to use fresh I had to cook it for a total of 1hour and 15 minutes therefore it gave enough time for the potatoes to cook in the casserole.
I served this with Christmas dinner. My parents loved it. I might try a lower calorie version with splenda.
This was really tasty tho I had to make some modifications for what I had on hand. I used half and half instead of milk just because I had a lot that needed to be used up, acorn squash cooked in simple syrup because I didn’t have any sweet potatos, and I used sweet potato rolls that I made with acorn squash from last night instead of french bread. We really really enjoyed this and it used up the can of pears and pineapple I had hanging out in the pantry for way to long.
this was a wonderful warm desert on a chilly evening! i used fresh pears and fresh sweet potatoes, and cut the calories, carbs, and fat by using non fat milk, non fat sour cream, and sugar substitue.
I took this to my family’s Easter dinner & everyone loved it…it went so well w/ our Easter ham. I doubled the recipe but only used 5 eggs & not 6, which was plenty. I did use the streusel topping (which was fantastic w/ the orange zest). It will become a new Easter tradition…thanks.
WOW !!! I never knew vegetables could taste this good. I omitted the streusel topping and placed extra sliced pears onto pudding before baking. It was served as a side dish (not dessert).
Maybe I was expecting to much but had it not been for the topping this would have been a full disappointment. I had to make a carmel sauce to put over it so my family would eat it. Also found I had to bake it an additional 25 minutes for it to be done in the center. Will stick to my old bread pudding recipe.
I was asked to make a sweet potato casserole for a dinner party. I saw this and wanted to try it out before serving to others. I halved the recipe and baked it the full time. It was very good. I found the bread to be a little too soggy; I possibly could have baked it a little longer to take care of that, although the topping was really perfect. Cooking any more would have changed that. At any rate, the dish has a lot of good flavors, the subtle orange and ginger flavors really adding to it. It is sweet and could certainly be served with whipped cream or ice cream as a dessert. In fact, when my husband tasted his, he said, “This could be a dessert.” I am definitely going to make this for the dinner party and will make it many more times in the future.