Hawaiian Bread Pudding is a rich and delicious take on bread pudding, with flavors of pineapple, coconut and macadamia nuts.
Hawaiian Bread Pudding
by Sue Lau | Palatable Pastime
“When life gives you Hawaiian Bread, make something Hawaiian.”
It has been a couple of months since I won a contest for the Ultimate Sandwich at King’s Hawaiian by entering my recipe for Raspberry-Chipotle Turkey Melt. What seemed at first to be a motherlode of good luck with a year’s supply of Hawaiian bread included as part of the prize can turn into quizzical thoughts about what to do with all of it.
Obviously, bread makes great bread pudding and Hawaiian bread by default will make the best “Hawaiian” bread pudding. But not just any old bread pudding. I love bread pudding, but I also like other Hawaiian things like pineapple, coconut, and macadamia nuts.
Mmmm….macadamias!
So this recipe is born. I hope you enjoy, I did.
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Hawaiian Bread Pudding is a perfect home for the slightly sweet island bread.
Hawaiian Bread Pudding
Ingredients
- 4 large pastured eggs (lightly beaten)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar or Splenda
- 1/4 cup coconut cream
- 8 ounce can crushed pineapple (juice reserved)
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon cinnamon
- 1/4 cup melted butter
- 1/3 cup sweetened flaked coconut
- 1/2 cup chopped toasted macadamia nuts
- 14 King's Hawaiian sweet rolls (torn/shredded)
Ingredients for sweetened whipped cream:
- 1 cup whipping cream
- 2 tablespoons powdered sugar or Splenda
- 1 tablespoon Hawaiian rum (Sammy Hagar's Beach Bar Rum or coconut rum (optional))
Other:
- toasted coconut
- maraschino cherries
Instructions
- Preheat oven to 350F.
- Whisk together the eggs, milk, cream, sugar, coconut cream, juice from the pineapple, vanilla, and cinnamon.
- Butter a casserole dish large enough to hold the bread.
- Place bread in the casserole and drizzle with melted butter.
- Sprinkle drained pineapple, coconut flakes and macadamia nuts on the top and work it in with a fork.
- Cover bread with egg mixture and gently work the custard mix into the bread, not overmixing (you don't want your bread to dissolve or turn into paste).
- Bake uncovered at 350F for 40 minutes or so, until golden and puffy. You should be able to stick in a butter knife and pull it out clean.
- To make sweetened whipped cream, chill down bowl of electric mixer with ice water, then drain and wipe dry.
- Operate mixer on high until firm peaks form, but not too stiff (we are not making butter here).
- Serve warm or cold with sweetened whipped cream, toasted coconut and a maraschino cherry.
Notes
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