Hummingbird Bread Pudding with Cream Cheese Glaze

In Singapore, I grew up on a rice based diet with occasional soupy inflections of noodles (beehoon, ramen - the works!) So bread pudding was a completely foreign and off putting dessert to me. Mucky white bread in soup? Eh Meh. But enlightenment dawned when a friend suggested we try Nigella’s caramel croissant bread pudding and I’ve never looked back.

This recipe is loosely based off my ALL TIME FAVOURITE desserts show - Unique Sweets (Episode-Something Old, Something New). Donna Bell Bake Shop in NYC twisted a classic American cake into bread pudding. EVERYTHING SHOULD BE MADE INTO A BREAD PUDDING. This one has white chocolate, pineapples and bananas, slathered with a cream cheese glaze and toasted walnuts. A welcome tropical twist on a usually heavy dessert.  

I don't know about other parts of the world, but the cupcake trend is still alive and well in Singapore. Hopefully one day with the help of instagram / social media, a bread pudding craze will descend on our shores! ONE CAN DREAM.. 

Hummingbird Bread Pudding (Serves 6) 

Recipe Adapted from Donna Bell's Bakeshop

• 1 cup whole milk
• 1  1 greased jumbo muffin tin
• 2 tablespoons vanilla extract
• 3 eggs
• 1/2 cup sugar
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 bananas, 1 mashed, 1 cut into small bites
• 225g (1 cup) crushed pineapple, drained
• 1 cup chopped white chocolate
• 4 stale croissants (torn into pieces)
• Zest + juice of 1 lemon

For the bread pudding: Preheat the oven to 350 degrees F. Grease a jumbo muffin pan with flavourless oil. Whisk together the eggs, milk, vanilla, lemon juice and zest. Add the sugar, salt and spices. Mix in the smashed banana. Fold in the banana pieces, pineapple and white chocolate. Mix in the croissant pieces and let the mixture sit for 10 to 15 minutes, stirring after 5 to 10 minutes. Pour mixture into the pan and bake for about 20 minutes. (45 minutes if using a serving dish)

Cream Cheese Pecan Sauce

·  60g cream cheese, softened

·  2 tablespoons powdered sugar, plus extra if needed

·  2 tablespoons milk, plus extra if needed

·  1/4 teaspoon vanilla extract

·  1/2 cup toasted crushed pecans, for sprinkling on top

·  Zest + juice of 1/2 lemon

Whip the cream cheese with a spoon, then slowly add in the sugar until smooth. Mix in the milk and vanilla. Let the bread pudding cool slightly, and then drizzle the cream cheese sauce over the warm cake. Top with the toasted pecans.

Baker's Notes

1. The recipe called for regular french bread, but I prefer croissants because they're slightly buttery-er. Stale bread is best because it soaks up more of the custard!

2. The addition of citrus to the custard and sauce gives the pudding a lighter, tangier take.  

Dark Chocolate Banana Croissant Puddings

I awoke to a grey, rainy day. Unusually chilly for Singapore, though I suspect foreigners might scoff 'YOU THINK THIS IS COLD?!' . But whatever, chilly afternoons are a perfect excuse to make puddings. Warm, toasty and chocolatey puddings. Puddings that make you sigh with contentment as you spoon in every soft, sweet bite. Puddings that go great with ice cream. 

Even though this one made me really sad at the end because it was GONE, it's still a keeper - silky dark chocolate, creamy bananas and buttery croissants. Yummmmeh! Frantically scraped every last nugget of croissant and chocolate crust, but sigh. All good things have to come to an end. I deviated from Nigella's original recipe, which called for too much liquid and added my own few mix-ins. 

Feel free to toss in some nuts for added texture. Or if you've a dessert death wish (HIGH5!!!!), drizzle with some irish toffee sauce.

Baker's Notes

• I used individual ramekins which are great for a dinner party and calls for a shorter baking time (20 minutes). Serve it family style in a huge dish, but remember to extend the baking time to 45-50 minutes.
• Butter your ramekins generously to lift the puddings out. 
• Whisk in the eggs one at a time to the custard mixture, but quickly, so you don't have a scrambled eggfest on hand! 

Dark Chocolate Banana Croissant Puddings (Serves 4)

Author : The Bakerlily

Ingredients

3 stale croissants

125 grams sugar

3 tablespoons water

180ml double cream

180 ml full fat milk

3 tablespoons irish cream (or rum)

3 large eggs (beaten)

1/2 teaspoon vanilla essence

1/2 teaspoon cinnamon

1/2 teaspoon salt

60g chopped dark chocolate

2 sliced medium bananas

1.    Preheat the oven to 180°C/gas mark 4/350ºF.

2.   Tear the croissants into pieces and put in individual ramekins.Scatter an equal portion of sliced bananas and chocolate onto the croissants.

3.   Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

4.   Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Swirl, but don't stir. In the meantime, whisk together your milk, vanilla, salt and cinnamon.

5.   Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, add in the milk mixture. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs quickly. 

6.    Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

7.  Place in the oven for 20 minutes and until pudding springs back when gently touched. Puddings are best served and eaten warm, with a dollop of ice cream.