Hummingbird Bread Pudding

Hummingbird Bread Pudding

1/2 loaf French bread
6 large eggs
1 cup sugar
4 T. vanilla
1 T. cinnamon
3 cups milk
1 cup shredded coconut
2 bananas (one mashed, one cut into small bites)
1 can (20 oz.) crushed pineapple (drained)
1 cup pecans

Cube bread or tear into small pieces. Whisk eggs, add vanilla & milk-mix. Add dry ingredients-sugar, cinnamon. Mix in smashed banana. Fold in banana pieces, pecans, coconut, & pineapple. Add all bread to mixture-stir & mix. Let mixture sit for 10-15 minutes-mix again after 5-10 minutes. Pour mixture in greased casserole pan, bake at 350 degrees for about 45 minutes. Cool, serve, top with Cream Cheese Pecan Sauce.

Cream Cheese Pecan Sauce:
4 oz. cream cheese, softened
3 T. powdered sugar, plus extra if needed
4 T. milk, plus extra if needed
1/4 t. vanilla
1 cup crushed pecans

Whip cream cheese with spoon & add powdered sugar slowly until smooth. Add vanilla & milk. Mix completely. Fold in pecans & drizzle over warm pudding.