Recipe by Michaela
"This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well."
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chopped canned pears
canned crushed pineapple, drained
1 (16 ounce) can
sweet potatoes, drained and cut into chunks
French bread cubes
packed light brown sugar
freshly grated orange zest
unsalted butter, melted
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.
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 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).
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 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.
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.
I served this with Christmas dinner. My parents loved it. I might try a lower calorie version with splenda.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato, Pear and Pineapple Bread Pudding
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 315
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