Sweet Potato, Pear and Pineapple Bread Pudding Recipe - Allrecipes.com
Sweet Potato, Pear and Pineapple Bread Pudding Recipe
  • READY IN 45 mins

Sweet Potato, Pear and Pineapple Bread Pudding

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
  2. 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.
  3. 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.
  4. Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2006

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.

Most Helpful Critical Review
Jan 29, 2006

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.


12 Ratings

Apr 17, 2006

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.

Feb 01, 2006

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).

Nov 04, 2006

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.

Feb 04, 2010

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.

Oct 13, 2009

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.

Dec 28, 2009

I served this with Christmas dinner. My parents loved it. I might try a lower calorie version with splenda.


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  • Calories
  • 812 kcal
  • 41%
  • Carbohydrates
  • 111.9 g
  • 36%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 737 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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