Grandma's Hummingbird Bread Pudding: A Taste of Sunshine

There's something truly magical about hummingbird bread pudding. It's light and fluffy, bursting with tropical flavors, and guaranteed to disappear in a flash! This recipe has been a family favorite for generations, passed down from my grandma who swore it attracted hummingbirds to the windowsill (though that might be wishful thinking!).

Here's what you'll need:

For the Bread Pudding:

• 1 (14-ounce) loaf French bread, cubed (about 12 cups)
• 5 large eggs
• 4 cups whole milk
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 2 ripe bananas, diced
• 1 (8-ounce) can crushed pineapple, drained
• 1/2 cup firmly packed light brown sugar
• 1 cup chopped pecans
• 1/4 cup butter, melted

For the Whipped Cream (Optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Here's How to Make it:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, white sugar, vanilla extract, and cinnamon.
3. Add the cubed bread, diced bananas, and drained pineapple to the wet ingredients. Gently toss to coat everything evenly. Let the mixture sit for 10 minutes, allowing the bread to soak up the custard.
4. In a isolated bowl, combine the brown sugar and chopped pecans. Sprinkle this mixture over the top of the bread pudding in the baking dish.
5. Drizzle the melted butter evenly over the pudding.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean (with maybe a few moist crumbs).
7. Let the pudding cool slightly before serving.

Whipped Cream Glory (Optional):

In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Dollop a generous amount of whipped cream on each slice of warm pudding for an extra decadent treat!

Grandma's Guarantee:

This recipe will leave your family and friends begging for seconds. It's the perfect way to use up leftover bread and fruit, and it's sure to bring a taste of the tropics to your table. Enjoy!

Tips from Grandma:

• Bread Matters: Use a good quality, slightly stale French bread for the best texture. Stale bread absorbs the custard better, resulting in a more luscious pudding. If your bread is fresh, pop it in a low oven for 10-15 minutes to dry it out a bit.
• Ripen Up Those Bananas: The riper the bananas, the sweeter and more flavorful your pudding will be. Don't be afraid of brown spots - they add to the magic!
• Don't Overmix: Once the bread is coated in the custard, resist the urge to stir constantly. Overmixing can lead to a intense pudding.
• Baking Bliss: Keep an eye on your pudding during baking. The center should be slightly set but still jiggly when you gently shake the pan.